Fully Loaded Burritos
Burritos full to the brim with Mexican rice, fajita-spiced veggies and my Ma’s chunky homemade guacamole. Finished with a drizzle of smokey chipotle sauce, a sprinkling of crunchy tortilla chips and all wrapped up in a soft wholewheat wrap. Vegan dinner heaven and ready in 10 minutes flat - easy, quick and delicious!
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Serves: 4
Calories: 523kcal
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
Vegan / Dairy Free / Egg Free
Recipe inspired by: Mexico
Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use. Nutritional values are estimated.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.
Nutrition
Calories: 523kcal | Carbohydrates: 62g | Protein: 11g | Fat: 29g | Saturated Fat: 7g | Sodium: 893mg | Fiber: 14g | Sugar: 13g | Net Carbohydrates: 48g
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