“Packed with beautiful flavours, this vegan burrito comes with an incredible black bean sauce for optimum dunkage. Hit it up with some vegan yoghurt and jalapeño pickle for the perfect finish. Messy, but oh so good! ”
Cut 600g of sweet potatoes into rough 3cm chunks, then toss in a roasting tin with 1 tablespoon of olive oil and a pinch of sea salt and black pepper. Roast for 40 minutes, or until soft, golden and gnarly.
Place a small pan on a medium heat with 1 teaspoon of olive oil.
Peel and finely slice 2 cloves of garlic, then add to the pan along with ½ a teaspoon each of sweet smoked paprika and ground cumin. Fry for 1 to 2 minutes, then tip in 1 x 400g tin of black beans (juice and all), plus 1 tin’s worth of water and simmer for 5 minutes.
Season to taste, then remove from the heat and blitz with a hand blender until smooth. Return to a low heat and leave to tick away.
Meanwhile, cook 150g of long grain rice in a pan of boiling salted water according to the packet instructions, then drain.
Place 200g of spinach in a colander above the rice and leave to wilt for a few minutes, then squeeze out any excess water.
For the salsa, trim and finely slice 6 spring onions, then place in a bowl with the 100g of sliced pickled jalapeños and a splash of pickling juice. Pick in the leaves from ½ a bunch of fresh coriander (15g) and give everything a good mix.
To assemble the burritos, load up the tortillas with the sweet potatoes, rice and spinach, wrap up, then slice in half. Pour the black bean sauce between 4 plates, and arrange the burritos on top. Serve each topped with some jalapeño salsa and 1 tablespoon of dairy-free yoghurt. Cut 1 to 2 limes into wedges for squeezing over.
HEALTH & NUTRITION
Black beans are high in protein, making this a nutritious meat-free option.