Spilling the Beans: A Complete Guide to Veggie Burritos

 

Okay, so ask any veggie worth their Himalayan rock salt what the best bit of being veggie is, and they’ll tell you it’s the awesome experimental things we get to cook (with telling everyone we are veggie coming a close second). I’m pretty proud to say that I’ve not eaten any Quorn yet, I’ve been trying to get everything I need from replacing meat with dairy, veg and nuts and a wee bit of tofu. (Side note, ‘everything I need’ means 4,000 calories a day thanks to my hellish metabolism). One day in the near future I’m going to discuss burgers…easily one of the champions of the veggie diet, but for now, the slightly lesser known but way more versatile: Veggie Burrito.

A quick note on versatility:

The awesome thing about veggie burritos, and burritos in general, they’re a bit like a sandwich. If it aint too sloppy and you can roll it up, you’ll be fine. So I’ve tried to stick to trying to make things thematic and making a salsa/side to go with, just as a bit of a challenge.

 

Lazy-assed-slow-cooker-sweet-corn-beany-burritos

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So I guess I started easy, kind of to make sure I wanted to do this. The most cowardly and simple way to make burritos is chuck stuff in a slow cooker. Even worse, I used fajita seasoning from Tesco…sorry guys. But yeah, they turned out really good and I don’t care who knows it. Cooking rice in a slow cooker with loads of seasoning turns out to be an amazing way of doing it. They’re a bit low on the calorie side of things for me, but add some cheese and add home made nachos on the side….winning.

 

Ingredients:

Burritos:

10 servings

  • 5 fresh tomatoes, diced (or use two cans, but I like a bit of hassle)
  • 1 sachet taco/fajita seasoning (sorry)
  • 2 cans kidney beans (or black beans if you can get some)
  • 1 cup uncooked brown long grain rice
  • 2 cans sweet corn
  • 10 flour tortillas
  • 1 tub soured cream
  • 1 container supermarket salsa (sorry again)
  • 250g cheese of your choice
Homemade tortilla chips:

1 serving

  • 50ml olive oil
  • 2 tsp paprika
  • 0.25 tsp salt
  • dash Frank’s hot sauce (or whatever, but Frank’s is king)
  • flour torilla

Method:

Burritos:

Prep time: 15 minutes    Cook time: 8 hours

  • Everything apart from you tortillas, soured cream and salsa goes in the slow cooker…
  • Cook on low for 6-8 hours or high for 3-4 hours
  • Once cooked, spread the filling over the middle of your tortilla, dump some shredded cheese, sour cream and salsa over the top.
  • Fold about 3-4cm of each side over and roll the tortilla over. (Photos below)
  • Heat up a skillet and chuck each burrito on the heat until browned, flip and repeat.
Homemade tortilla chips:

Prep time: 5 minutes    Cook time: 10 minutes

  • Whisk the oil, hot sauce and paprika in a small bowl until a red thick mixture forms.
  • On a chopping board slice the tortilla into 8 pieces, I like to keep it all connected but not cutting all the way to the edge, this makes it easier to spread the sauce on.
  • Place the tortilla into a baking tray then pour over the oil mix; spread it to cover the whole tortilla.
  • While you let the oil sink into the tortilla preheat oven to 200°/180°fan.
  • Once hot enough, chuck the baking tray into the oven and set the timer for 7-10 minutes.
  • When the edges of the tortilla start to curl up and brown, it’s done. Take them out, separate the triangle slices and chuck them on the plate next to your burritos. Find something to dip them in.

Butternut Squash, Black Beans and Kale

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Okay, another admission, (but this is the last one I swear!) I grabbed this recipe online. I usually try a few recipes that I can find to get an idea of what works before venturing on my own. This is from the awesome veggie food blog OhMyVeggies.com  who are full of more recipes. Anyway, these turned out great, again, sub 500calories per burrito, which I’m sure is a good thing for many. I added a small raspberry and blueberry salsa on the side, and yes that is as incredible as it sounds, like sweet and savoury and spicy and colourful and super-f***ing good for your bod/brain.

Ingredients:

Burritos:

6 Servings

  • 2 lbs (about 1kg) Butternut Squash, peeled and diced.
  • 2.5 tbsp olive oil
  • 1.5 tsp ground cumin
  • 0.5 tsp paprika
  • 0.5 tsp chilli powder
  • 0.25 tsp cinnamon
  • 0.25 tsp cayenne pepper
  • 0.5 tsp salt
  • 4 cups Kale, raw
  • spring/green onions
  • 1 cup cheese, grated
  • 1 can black beans (again, use kidney beans if need be)
  • flour tortillas
Salsa:

10 servings

  • 1 Cup Blueberries, roughly chopped
  • 1 Cup Blueberries, whole
  • 1 Cup Raspberries, roughly chopped
  • 2 tbsp Jalepeños, finely chopped
  • Red onion, diced
  • Red 1 Green Pepper, diced
  • 1 tbsp fresh lime juice

 

Method:

Burritos:

Prep Time: 30 minutes  Cook Time: 35 minutes

  • Preheat oven to 200°/180°fan.
  • Chuck the squash onto a baking tray, drizzle 1.5 tablespoons of the olive oil over the squash, then sprinkle on the spices. Bake for 30 minutes, stirring halfway through. Take them out and mash them a bit with a fork.
  • In a skillet heat the rest of the oil, then cook the kale, stirring until it starts to wilt (1-2 minutes). add the beans and cook until warmed through.
  • Sprinkle on the cheese and spring onion and fold your burrito!
Salsa:

Prep time: 5 minutes

  • Get all the ingredients
  • Have you got them?
  • Chuck them in a bowl and mix them round a bit.
  • Done

Thai Red Curry Burritos

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This is about when I started getting the idea for what goes in. You have some different types veg, some sort of flavouring on the veg, and then a rice-like thing and some beans. I love thai food. Thai food is great, like just amazing, if you’ve never cooked with coconut milk you’re a lost soul. Find yourself in that gap year kind of way, and find some Thai food. Better yet, do as I say, wrap it up and eat it! Basically I made a Thai curry, then thickened it, added a few peanuts, and ate it. I also made a Pad-Thai style salsa!

 

Ingredients:

Burritos:

6 servings

  • 1 cup Sweet potato, peeled, cubed
  • 1 can coconut milk
  • 2 tbsp Thai Red Curry Paste
  • 1 Large onion, diced
  • 100g mushrooms, sliced
  • 2/3 cup Red Quinoa, uncooked
  • 100g  Peanuts
  • 2 Cloves garlic
  • 1 tbsp cornflour
  • 0.5 tbsp vegetable oil
  • flour tortillas
Pad-Thai-Salsa:

4 servings

  • 2 tbsp grated palm sugar
  • 1 lime, juiced
  • 1 tbsp sweet chilli sauce
  • 2 small Lebanese cucumbers, deseeded, diced
  • 1 green onion, thinly sliced
  • 1 small red chilli, deseeded, finely chopped
  • 1/3 cup mint leaves, finely chopped

Method:

Burritos:

Prep Time: 30 minutes  Cook Time: 40 minutes

  • Okay, so this is going to use a lot of sauce pans. Using a steaming pot or just by simmering in a pan, cook the sweet potatoes for 10 minutes.
  • Meanwhile, start cooking the Quinoa following the instructions on the packet, but use only 3/4 of the water for half the time.
  • Meanwhile meanwhile (if you have enough pans), empty the can of coconut milk into a large sauce pan, add the curry paste and whisk until mixed. Heat over a medium hob until simmering, keep stirring.
  • After 10 minutes tip the sweet potato into the coconut milk, do the same with the nearly-cooked (it should still be slightly crunchy) quinoa. Leave on the heat, but make sure it’s only simmering.
  • In a skillet heat up the vegetable oil and chuck on the mushrooms, onion and garlic for about 1-2 minutes, to get the juices running, then add to to pot. Keep the pot simmering and stir occasionally for 20-30 minutes.
  • By now the mixture in the pot should have reduced somewhat, but there should still be a fair amount of sauce. Take it off the heat. There are two ways of thickening this. The first involves them peanuts. Take all the nuts, and if you have a nutri-bullet, mill them until they form a powder, stir this into the mixture. If the mixture is still not thick start adding cornflour and stir thoroughly until you have a thick, gloopy sauce. If you dont’t have a nutri-bullet or equivalent, put the peanuts back down and buy one, but until it arrives, take the cornflour and mix it in until you get the thick mix.
  • Chuck three or four heaped spoonfuls of the curry into the middle of a burrito and roll it up. You’re welcome.
Pad-thai Salsa:

Prep time: 10 minutes    Cook time: 2 minutes

  • Cook the egg noodles (super quick)
  • Place soy sauce, palm sugar, 2 tablespoons lime juice and sweet chilli sauce in a bowl. Stir until sugar is dissolved
  • Add cucumber, green onion, chilli and mint to sauce mixture. Stir to combine. Stand for 10 minutes. Easy eh?

Sushi Burritos

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Yeah yeah you read correct. Sushi burritos. What is a sushi burrito? It’s a big assed piece of sushi, with some damn nice tofu (yep nice and tofu fit in a sentence that isn’t ‘Tofu is not nice’), rice and cucumber. I know it’s not the same cuisine, but I smashed together a Pak Choi stir-fry as a side. Had a small manly valentines with my pal Robbie who’s been cooking up a curry storm for LeftRight Repeat with his article ‘Spare a Thought for Food’. Anyway:

Ingredients:

Burritos:

6 servings

  • 300g Tofu, sliced into 1/2cm strips
  • 100ml soy sauce
  • 150ml sesame oil
  • 200g sesame seeds
  • 300g rice (is you can get sticky rice do it, we only had long grain brown, but that’s healthier anyway so…)
  • cucumber, sliced into 1/2cm strips
  • 6 sheets Sushi Nori (seaweed)
Stir-Fry:

6 servings

  • Pak Choi, chopped
  • 2 tbsp sesame oil
  • 200g bean sprouts
  • 300g long stem broccoli

Method:

Burritos:

Prep time: 40 minutes   Cook time: 20 minutes

  • Start with cooking the rice according to the packet. (Robbie’s input: the less you stir rice as it cooks the more starch stays, which makes it stickier)
  • Spread the sesame seeds over a large plate and roll the strips of tofu in them until they’re all coated.
  • Heat the sesame oil in a sauce pan on high. Place batches of the tofu into the pan, enough so that they’re covered by the oil. Cook each batch until they begin to crisp around the outside (5-10 minutes). Meanwhile, heat up the soy sauce in a separate pan on low heat. Once cooked transfer the batch from the sesame oil to the soy sauce, cook another batch. Transfer the batch in the soy sauce to a plate with kitchen roll to dry when you transfer the second batch.
  • Okay… here’s the tricky bit, sushi rolling. You’re going to need a bamboo rolling mat (like £2 off amazon) wrapped in clingfilm, a bowl of water and your Nori. Spread the rice over most of the Nori (make sure it’s the right way up, one side is slightly adhesive when wet), leaving 2-3cm at the end to seal it. Place 16 of the tofu and cucumber in the centre of the rice. Begin to roll the mat at the end closest to you, when one end meets the Nori again you want to make sure it’s tight and then start pushing the mat away from you rather than rolling it. The Seaweed should wrap around itself. When you get to the end, dab some water on your fingers and stroke the far side of the Nori, then finish rolling and leave it for a minute. If you’ve lost any filling out of the sides, now it the time to gently pack it back in.

Side note: I discovered that you can wrap this like a normal burrito too, but it doesn’t look pretty…

Stir-Fry:

Cook time: 5-10 minutes

  • Heat up the oil a large skillet or wok.
  • Half cook your broccoli in a sauce pan (simmering for 2-3 minutes)
  • Chuck all the ingredients in at once and stir over heat for 5 minutes.
  • Taa-dah!

Paella Burritos!

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Continuing with the big guns here! Also continuing with the cooking with friends, Jo, who’s tackling Chile with me this May-August, seemed sceptical over my ability to make paella work in a burrito…but she helped anyway. It probably isn’t the easiest choice because the whole point of Paella is it’s meant to be a: fishy and meaty and b: full of so much flavour it doesn’t need or want anything extra getting involved (like a flour tortilla). So there’s actually three components to this, all home made. The first is obviously the paella, followed by aioli, and finally as a cheat-day side: DEEP FRIED MANCHEGO CHIPS!!!

Ingredients:

Aioli:

10 Servings

  • 1 small clove garlic , peeled
  • sea salt
  • freshly ground black pepper
  • 2 large free-range egg yolk
  • 2 tsp Dijon mustard
  • 285 ml extra virgin olive oil
  • 200 ml olive oil
Paella burritos:

8 servings

  • 2 tbsp olive oil
  • 2 medium onions, sliced
  • 4 cloves garlic, chopped
  • 1 green and 1 red pepper, cored and diced
  • 1 cup  of peas
  • 2 tomatoes, chopped
  • 1 tsp paprika
  • 800ml vegetable stock
  • ground black pepper
  • 250-300g paella rice
  • Flour tortillas
DEEP FRIED MANCHEGO CHIPS!!!!:

4 servings

  • 360g manchego, cut into 1 cm triangles
  • 100g fresh breadcrumbs (nutri-bullet some bread the night before and keep under wraps)
  • large eggs
  • 2 tbsp water
  • 6 tbsp plain white flour
  • 300ml vegetable/sunflower oil (for frying)
  • salt and pepper to taste

Method:

Aioli:

Prep time:  10 minutes (best done at least 2 hours before cooking to give it time to cool in the fridge)

  • Grind the salt and the garlic together in a pestle and mortar (or smash it up in a metal bowl with a rolling pin)
  • In a separate bowl whisk the egg yolks with the mustard. Start adding your oils a bit at a time. Once about a quarter of the way through each oil you can add them in bigger dollops.
  • Once all the oil is in you can chuck in the garlic, salt and pepper, continue to whisk for a bit then set aside in the fridge.

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Paella Burritos:

Prep Time: 10 minutes   Cook Time: 30 minutes

  • In a sauce pan heat the oil, then cook the onions and garlic covered for about 3 minutes. add the pepper and peas, stir them in, cover and cook for another 3 minutes.
  • Chuck to tomatoes and paprika into the middle of the mix and add your stock. If the stock comes within a half cm of the rim, stop there and use less rice. Season with pepper and stir.
  • Stir in the rice, then leave to simmer uncovered until cooked. (20 minutes)
  • Once the rice is cooked most of the liquid should have been absorbed/evaporated, which is what we want. Firstly spread some aioli around a flour tortilla, pile up the paella in the middle and roll it up!
DEEP FRIED MANCHEO CHIPS!!!!!!!!!!!!!!!!!!!!!!!!!!:

Prep time: 10 minutes Cook time: 10 minutes (it’s best to do this as the rice is cooking)

  • Mix the flour, salt and pepper in a small plastic bag, shake it about a bit.
  • Add all of the sliced cheese to the bag and shake a bit more.
  • (Start heating the oil in a deep pan around now (be super freaking careful, hot oil is hot and nasty!))
  • Beat the eggs with the water in a bowl and lay out the breadcrumbs on a plate.
  • Take the cheese individually from the bag, dip it in the eggs mix to coat it fully, then roll it around in the breadcrumbs until totally covered.
  • Using a slotted spoon, CAREFULLY put the cheese slices into the oil, make sure they’re completely submerged. Cook for about 1-2minutes until colden brown, then transfer to a plate with a piece of kitchen roll to soak up the excess oil. I found it useful to put the chips in one at a time with like 30 seconds between so you’re not trying to rush anything with hot oil.
  • EAT AND ENJOY.

 

Yeah, you’re welcome.