Food Challenge Recipe 16: The Ultimate Veggie Burrito

For about a week before I made this recipe, I wanted to eat it. I pulled the bulk of the method from this recipe, and adapted it to my skill set and for the kind of flavours I like.

I love carbs and this recipe includes rice, potatoes and tortilla wraps, as well as beans and peppers. It was love at first sight! Burritos aren’t really a thing in the UK and I can’t say I had much to compare this to, but it was easy and delicious, and though my burrito wrapping needs some practice, I don’t mind eating one with a knife and fork until I’ve perfected that part!

Also, this part of the recipe (the filling) feeds 8 people, and I made that much so I would have leftovers for my lunches in the week.

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I started with 3 tablespoons of garlic infused oil in my largest pan, and popped a diced onion and 3 peppers, also diced.

Once these had cooked down a little and softened, I added 3 peeled and diced potatoes, 1 can of rinsed black beans, 500ml of vegetable stock, 85g of double concentrate tomato puree, 1 tsp of ground cumin and 1 tsp of smokey chipotle paste (add more or less dependent on your tastes and how hot the paste you have is). I then seasoned to taste once this was all mixed together.

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I brought this to the boil and then let it simmer, uncovered for 30 minutes, stirring occasionally.

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You need to make sure, after this time, that the potatoes are fork tender, so if they’re not keep them simmering until they are.

When the filling was nearing the end of its cooking time, I started on the rice. No matter how hard I try, I just can’t cook rice, so I like to use the microwave rice packs. They’re so easy and the rice is perfect, so why not! I microwaved one pack according to the packet, and then heaped in 3 large spoonfuls of salsa from a jar. I mixed this together lightly, and presto the rice was done!

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By this point the filling was cooked, the liquid had boiled down nicely, and I tasted for seasoning and everything tasted good!

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To put this together, I laid a tortilla down, popped a thick line of filling down the middle, and then some rice to one side and some grated cheese to the other.

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My condiment of choice for these type of flavours is ketchup, but you choose whatever you want or no sauce at all. Guacamole would be lovely too. I added mayonnaise and ketchup and then tried to roll my burrito….

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I decided to leave my second one ‘open’ since my first collapsed so much, and I definitely ate this was a knife and fork. But either way, it was delicious!

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Despite the first one collapsing, the flavours were all wonderful and it was all very filling. Gary and I both agreed we could have managed one and a half instead of the two we ate!

This was a definite success, and I’ll be making this again!

I give this recipe 10/10!

2 thoughts on “Food Challenge Recipe 16: The Ultimate Veggie Burrito

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