quick mexican veggie burrito

By Kody Galea 
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Looking for a veggie-friendly, super filling, and delicious meal?  I've got you covered! This burrito is one of my go-to's for a quick and easy dinner. You can make it into a burrito or a burrito bowl and add your favorite toppings. 
To make my burrito I used: 
  • Spinach and herb tortilla
  • Red bean salsa *recipe below
  • Dairy-free cheese shreds
  • Guacamole *recipe below
  • Mexican Veggie Protein *recipe below

Red bean salsa

Ingredients:
  • 1 medium red onion diced
  • 1 can of baby corn
  • 1 can of four-bean mix  (or just kidney beans)
  • 2 tomatoes diced 
  • Lime juice (fresh or bottled)
  • coriander (cilantro)
Instructions:
  1. scoop ‘juice’ of tomatoes, put aside* for protein filling
  2. mix together diced onion and tomatoes, corn and beans
  3. add lime juice and coriander to tast
more from the september publication

guacamole

Ingredients: 
  •  Avocado
  • Lemon juice (fresh or bottled)​
Instructions:
  1. mash ripe avocado  (hot tip: unripe avocado softens  in microwave)
  2. add lemon juice to taste

veggie protein

Ingredients: 
  • Olive oil
  • 1 block extra firm tofu, crumbled (or meat alternative)
  • 1-2 cloves of garlic crushed
  • beef style stock cube
  • tomato juice* blended (left over from salsa)
  • 2 cups cooked brown rice (or other grain)​
  • Additional seasonings to taste:
    • paprika
    • chilli
    • cumin
    • oregano
Instructions: 

  1. Shallow fry crumbled-tofu in oil
  2. Add garlic and let brown
  3. Add tomato juice and stock cube (disolve the stock cube in the tomato juice before adding for an easier mix)
  4. Stir in brown rice
  5. Add desired seasonings ​(chilli powder will influence the 'heat' of the dish)
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Kody Galea