Vegetarian Burrito - Vegethoughts

Black Bean, Wild Rice & Halloumi Burritos

I love Mexican food, but it can be tricky to get it just perfect. I’ve tried tons of Mexican wrap and burrito recipes but never before have I found the perfect mix of ingredients, until now. This delicious take on a burrito can be whipped together in 15-minutes, and there are some hacks you can employ to make that even quicker!

What you’ll need: 

400g  of black beans in water
400g of kidney beans in water
200g sweetcorn
1 red onion
1 red pepper
200g halloumi cheese
50g grated cheddar
8 large tortilla wraps
1 teaspoon cumin powder
1 teaspoon paprika
1 lime
250g mix of brown basmati & wild rice

What to do:

  1. Finely chop your red onion, red pepper and halloumi (halloumi should be in tiny pieces too).
  2. Heat a tablespoon of olive oil in a large saucepan and lightly fry the onions, pepper and halloumi for a 3-4 minutes.
  3.  Drain your kidney beans, black beans and sweetcorn. Make sure you run some clear cold water over the beans and corn too.
  4. Add the beans and corn to the saucepan along with a teaspoon of cumin and paprika. The halloumi should provide enough salt, but if you want a little extra then add in now.
  5. Using a fish slice, stir the ingredients together every few minutes, using the slice to cut up and larger pieces of halloumi into fine bite-size chunks.
  6. To make this dish even quicker, use pre-boiled rice. My favourite is the Tilda Brown Basmati and Wild Rice. Microwave for 2 minutes and voila!
  7. Once the beans have been cooking for a further 7-8 minutes, take the pan off the heat.
  8. Heat a large griddle or frying pan on a medium heat and warm up your tortillas – just a minute on each side.
  9. Put together your burritos by placing an inch-width line of grated cheese down the middle of the wrap. Cover the inch strip with a healthy serving of your filling, adding a few drops of lime juice in too.
  10. Then roll the burrito together, fold the ends in and slice across the middle.

Mexican Burrito - Vegethoughts

If you’ve got extra filling left-over, you can serve a couple of spoons of it alongside your wrap, along with a dollop of delicious guacamole. Or, pack it up for a warm and filling lunch for the day after. Enjoy!


 

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