INGREDIENTS
- 1 medium red capsicum, sliced thin
- 4 (240 g) large brown mushrooms, sliced 1 cm thick
- 1 x 28 g sachet
- 1 ½ tbsp (30 mL) oil
- 1 x 450 g pouch microwaveable brown rice
- 1 x 400 g can kidney beans, drained and rinsed
- 1 cup (250 mL) , plus more for serving
- 6 jumbo flour tortillas
- 1 x 280 g bag baby spinach leaves
- 2 ripe avocados, flesh only and smashed
- 2 cups (160 g) purple cabbage, finely shredded
- 2 cups (220 g) shredded carrot
- 1 x 300 mL tub sour cream
- Serving Suggestions
- Cholula® Original Hot Sauce
KEY PRODUCTS
INSTRUCTIONS
- 1 Toss sliced mushroom and capsicum in Taco Seasoning. Heat half the oil in a large, non-stick frying pan over MED-HIGH heat. Working in batches, cook vegetables until tender and browned on all sides, tossing regularly (about 4-6 minutes).
- 2 Cook microwave rice according to packet directions and transfer to a bowl with beans and Original Salsa whilst still hot. Mix well to combine.
- 3 Pierce the tortilla package and warm in the microwave for 35-45 seconds.
- 4 To build burrito, evenly divide all ingredients into sixths. Place a warmed tortilla on a clean work surface. In the centre of your tortilla, place spinach leaves flat, leaving a 2-3 cm gap on the sides. In the centre of the spinach, place rice mix on top, followed by vegetable mix. On one side of the vegetables, place smashed avocado in a single row. On top of this layer, working from left to right, place cabbage, carrot and sour cream in a single row, side by side.
- 5 To roll, fold the sides of the tortilla over the filling. Then fold the bottom of the tortilla over the top of the filling and tuck tightly. Continue to tuck and roll tightly to the other end. Repeat for all remaining tortillas. Serve as is or crisp (see next step).
- 6 To crisp, grease a non-stick fry pan or flat grill over MEDIUM-HIGH heat. Brown burritos for 2-3 minutes on each side, or until browned all over. Alternatively, wrap burritos in foil and place on a baking tray. Bake in a preheated oven at 180°C (fan-forced) for 15-20 minutes.
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7
Serve with additional Original Salsa and Original Hot Sauce for extra flavour!
Tips:
• Gluten free? Lose the tortilla and turn it into a burrito bowl!
• Always heat the tortillas until warm, as this makes them easier to handle and roll your burrito.
• To reheat, microwave burrito for 2 minutes on HIGH then crisp in a sandwich press or non-stick fry pan over MEDIUM heat until browned all over.
