FoodCoop Recipes
Vegan Burrito Bake
Give burritos a moreish makeover by baking them in this spiced tomato sauce
Cook
30 minutes
Serves
4
Ingredients
250g Co-op microwave golden vegetable rice
198g can sweetcorn, drained
1 green pepper, finely chopped
3 spring onions, sliced
400g can Co-op red kidney beans, drained and rinsed
30g sachet Co-op Mexican inspired fajita seasoning spice mix
1 tbsp Co-op olive oil
250g Co-op Italian passata
4 Co-op plain tortilla wraps
40g grated vegan cheese alternative
1 tbsp chopped coriander
4 tbsp vegan yogurt alternative
Mixed salad, to serve
Method
Preheat the oven to 200°C/fan 180°C/gas 6
Cook the rice according to the pack instructions
Tip into a large bowl and stir in the sweetcorn, green pepper and spring onion
Put the kidney beans in a separate bowl and roughly mash with a fork
Stir the spice mix and oil into the passata, then pour a quarter of it into the bottom of a medium rectangular baking dish
Spoon over a third of the rice mixture
Lay the wraps out and divide the kidney beans and the rest of the rice mixture between them
Fold up and arrange with the seams facing down in the baking dish
Pour over the rest of the sauce and sprinkle with the vegan cheese alternative
Bake for 20 mins, until golden and bubbling
Garnish with the coriander and yogurt alternative, and serve with the mixed salad
Nutrition
Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
1994kJ / 474kcal (24%) | 12.2g | 4.4g | 9.4g | 2.57g |
Medium · 17% | Low · 22% | Low · 10% | High · 43% |
Approx. per serving. % of adult’s reference intake. Carbohydrates per serving: 70g.
