Easy vegan burgers
Make vegan burgers with polenta and spice with cumin, chilli and coriander. Cook in the oven or on the barbecue and serve with a plant-based salsa
Vegan burritos
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 large or 8 small tortilla wraps
- 2 large handfuls spinach leavesshredded
- 1 avocadothinly sliced (optional)
- hot sauceto serve
For the chipotle black beans
- 1 tbsp oil
- 1 garlic clovecrushed
- 1 tbsp chipotle paste
- 400g can chopped tomatoes
- 400g black beansdrained
- 1 bunch corianderchopped
For the lime and red onion rice
- 250g wholegrain ricecooked and drained
- 1 limejuiced
- ½ red onionvery finely chopped
- 50g hazelnutsroughly chopped
Nutrition: Per serving
- kcal513
- fat16g
- saturates3g
- carbs71g
- sugars7g
- fibre9g
- protein16g
- salt1.7g
Method
step 1
To make the beans, heat the oil in a pan and fry the garlic for a minute, then stir in the chipotle paste. Tip in the tomatoes, stir and bring to a simmer. Season with salt. Simmer until thick, add the beans and cook briefly (make sure any water gets cooked off), then stir in the coriander.
step 2
If you are using cold cooked rice, then warm it through, stir in the lime juice, red onion and nuts and season well.
step 3
Lay out the tortillas and sprinkle over some spinach, add some avocado slices and some rice, then top with the bean mix. Add a shake of hot sauce, if you like. Roll the bottom up, then fold the sides in to stop the filling falling out as you roll. Wrap tightly in foil, if you like, and cut in half.
