Vegan burritos full to the brim with Mexican rice, fajita-spiced veggies and chunky homemade guacamole. Finished with a drizzle of smokey chipotle sauce and a sprinkling of crunchy tortilla chips.
Every Monday the HB joins me and goes meat-free for the day. He loves it when I cook for him (which I rarely do, the poor chap) and I feel really supported that he embarks on a day of plant based eating with me – so Meat Free Monday is a win win.
Plant-based eating is becoming more and more popular (hooray!) and I want to encourage as many people as I can to try skipping the meat; whether it be for a meal, a month, or a lifetime.
I love the challenge of creating meals that Rob will love and I’m sharing all of the biggest hits here in my Meat Free Monday posts. Look no further for meat-free meal inspiration; these have already got a big thumbs up from vegans and non-vegans alike!
We both absolutely LOVE Mexican food; the punchy flavours, comforting warmth and of course being able to put guacamole on everything and it be acceptable. This Monday I decided on burritos full to the brim with Mexican rice, veggies, guacamole, smokey chipotle sauce and a sprinkling of crunchy tortilla chips, all wrapped up in a soft wholewheat wrap.
It was literally vegan dinner heaven and ready in about 10 minutes flat – easy, quick and delicious!
To make these burritos I made up bowls of the different fillings and put them on the table. We then dove in and filled our burritos to our hearts content. I used:
- Tortilla wraps, warmed
- Mexican rice, warmed (just the microwavable kind you get at the supermarket but you can make your own if you prefer).
- Pan fried vegetables – peppers, tenderstem broccoli and mushrooms fried in a little coconut oil and sprinkled with fajita spice to taste.
- Smokey chipotle sauce (from a jar)
- Jalapeños
- Tortilla chips, crumbled
- My Ma’s chunky homemade guacamole
- Mixed salad leaves
- Grated vegan cheese
I have no doubt that you will LOVE this recipe – be sure to tag me on Instagram when you make it @aveganvisit 🙂
The Video Recipe:
The Written Recipe:
Fully Loaded Burritos
Ingredients
For the fajita spice mix (makes 6 tbsp):
- 15 g chilli powder
- 7 g smoked paprika
- 7 g garlic granules
- 7 g ground cumin
- 5 g onion granules
- 5 g coconut sugar (substitute: granulated sugar)
- 2 g salt (omit if there is salt in the chilli powder)
For the fajita-spiced veggies:
- 1 tbsp coconut oil
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 6 mushrooms (sliced)
- 100 g tenderstem broccoli (roughly chopped)
- 3 tbsp of fajita spice mix (as made in this recipe)
For Ma’s chunky homemade guacamole:
- 2 avocados (ripe and soft)
- juice of 1/2 a lime
- 2 cloves garlic (minced)
- ½ red chilli (deseeded and finely chopped)
- ½ red onion (finely diced (approx 50g))
- 6 cherry tomatoes (quartered)
- salt and pepper
Other ingredients:
- 4 wholewheat tortilla wraps (warmed)
- 2 sachets of microwaveable Mexican rice (warmed (2 x 250g sachets))
- 4 tbsp smokey chipotle sauce
- 12 slices jalapeño chilli pepper
- 60 g tortilla chips (crumbled)
- 30 g spinach (substitute: lettuce leaves)
- 60 g vegan cheese (grated)
Instructions
To make the fajita-spiced veggies:
- Combine all of the fajita spice mix ingredients together in a bowl.15 g chilli powder, 7 g smoked paprika, 7 g garlic granules, 7 g ground cumin, 5 g onion granules, 5 g coconut sugar, 2 g salt
- Heat the coconut oil in a large frying pan over a medium-high heat.1 tbsp coconut oil
- Fry the peppers, mushrooms, broccoli and 3 tbsp of the fajita spice mix in the frying pan for 5 minutes, stirring frequently, until the veggies have softened and are coated in the spice mix.1 red bell pepper, 1 yellow bell pepper, 6 mushrooms, 100 g tenderstem broccoli, 3 tbsp of fajita spice mix
To make Ma’s chunky homemade guacamole:
- Cut the avocados in half, remove the stones and scoop the green flesh into a bowl.2 avocados
- Mash the avocado flesh with the back of a fork until there are no longer any large chunks of avocado.
- Stir in the lime juice, garlic, chilli, red onion, cherry tomatoes, a generous helping of freshly ground black pepper and a couple of pinches of salt. Once combined, taste and add more seasoning if required.juice of 1/2 a lime, 2 cloves garlic, 1/2 red chilli, 1/2 red onion, 6 cherry tomatoes, salt and pepper
Build the burritos:
- Load the centre of your tortilla wraps with a layer of spinach leaves, warm Mexican rice, fajita spiced veggies and guacamole. Add jalapeños, crumbled tortilla chips, a sprinkle of vegan cheese and a drizzle of smokey chipotle sauce.4 wholewheat tortilla wraps, 2 sachets of microwaveable Mexican rice, 12 slices jalapeño chilli pepper, 60 g tortilla chips, 30 g spinach, 60 g vegan cheese, 4 tbsp smokey chipotle sauce
- Don’t overfill your burritos otherwise it could get messy!
- Fold all four edges of the tortilla wrap in to encase the filling. Cut in half and enjoy.
Video
Notes
Nutrition
Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.
