Tuesday, April 13, 2010
hola! - vegetarian burritos
This meal is so easy and so tasty. For me, the mint and the coriander make this dish and all the other elements are a bonus! I usually make this on the day I've bought all the ingredients and leave the non-perishables at room temperature. Don't be affraid of the long list of things. This is so easy and most things you'll have in the fridge anyway.
List of stuff:
8 burito tortillas (or we just use lavash wraps)
2 corn cobs (or you can use a 420g tin of corn kernals)
1 tablespoon olive oil or vegetable oil
1 brown onion, finely chopped
1 clove garlic, finely chopped
1 red capsicum, deseeded and chopped finely
1 420g can red kidney beans, drained and rinsed
1 420g can cannellini beans, drained and rinsed
1 420g can low salt diced tomatoes
1/4 cup coriander leaves, chopped
1/2 cup mint leaves, chopped (I probably use less than this and I just use the small leaves so I don't need to chop)
1 avocado and 1/2 lemon, juice only
1 small butter lettuce, leaves washed and seperated
1 carrot, grated
1 lebanese cucumber, halved and sliced thinly
250g pack of light tasty cheese
1 jar of medium salsa
1 container of low fat sour cream
Heat oil in a large frypan or pot and add onion, garlic and capsicum. Cook for about 5 mins on medium, you want them to start tos soften. Now chuck in your corn kernals, kidney beans, cannelini beans and tin of tomatoes. Cook for another 10 minutes, stirring occaisionaly.
Now you can get your platter ready with the lettuce, carrot and cucumber. Pop your cheese, salsa and sour cream in bowls if you like. Mash the avocado and mix through the lemon juice to taste. Pop in a bowl. When the bean mix is ready, fold through the herbs and serve. You can heat through the Lavash/tortillas if you like, it's totally up to you.
Kids LOVE this meal.They love helping themselves to what's on the table. I'm lucky that our little ones are addicted to fruit and vegetables, like I am to chocolate!