Yummy Burritos are a great way to combine all of your favorite Mexican flavors into one delicious dish.
We’re celebrating a universal favourite – the burrito on National Burrito Day (4 April) with this Vegan Burrito Bowl.
From classic beef and bean burritos to creative vegetarian options, there’s something on the menu for everyone!
- Naturally we added nutritious mushrooms to replace the traditional beef option and added other fresh, whole-food ingredients. for a burrito to write home about!
The burrito was invented by Juan Méndez, a street vendor in Chihuahua, Mexico in the 1910’s. He started wrapping his food in tortillas to keep it warm and transported it on his small donkey and a little donkey in Mexican is a burrito! So there you go!
VEGAN BURRITO BOWL (LETTUCE, HOISIN MUSHROOMS, GRILLED CORN, AVO, LIME WEDGES, BLACK BEANS )
Serves 4
Ingredients
- 15ml avocado oil
- 250g white button mushrooms, thickly sliced
- 45ml hoisin sauce
- 400g cooked brown rice
- 2 baby cos lettuces, leaves separated
- 2 fresh corns, cooked and grilled
- 1 red pepper, roasted and sliced
- 1 avocado, sliced
- 1 can black beans, drained
- 45ml olive oil
- 15ml rice wine vinegar
- salt and milled black pepper
To Serve:
- fresh coriander leaves
- lime wedges
- gluten free chips or nachos
Method
- Heat the oil in a pan and fry the mushrooms for 3 minutes.
- Add the hoisin sauce and cook for 2 minutes.
- Arrange the brown rice in the serving bowls and arrange the lettuce leaves on top.
- Followed by the grilled mushrooms, corn, peppers, avocado and black beans.
- Whisk the olive oil, vinegar and salt and milled black pepper together and drizzle over the salad.
- Enjoy!
