VegBox Recipes

Vegetarian Burritos with Fresh Cucumber and Tomato Salsa

These are perfect for a more substantial lunch, sliced into bite sized pieces for party nibbles, served cold the next day in your lunch box, or at your next Mexican night with friends.
 
 

Ingredients

Makes 6 burritos

Olive oil
Onion (red or white)
3 or 4 cloves of garlic (depending on your preference)
1 green pepper
1 - 4 tsps chilli powder (depending on your preference)
1 tin of chopped tomatoes
Salt, freshly ground pepper, Tabasco sauce and Worcestershire sauce to taste
300g soya mince
Salad leaves of your choice
200g grated hard cheese
8 fresh tomatoes
1 fresh cucumber
8 corn or wheat tortillas
 

Method

  1. Heat the oil and gently fry the onion, garlic and green pepper for three or four minutes, before adding the chilli powder and cooking for another minute
  2. Add in the tin of tomatoes, and then salt, freshly ground pepper, Tabasco sauce and Worcestershire sauce to taste
  3. Tip in the soya mince, mix well and leave to cook together for ten minutes
  4. Meanwhile, tear up your salad leaves (we prefer a mix of watercress and rocket for this meal, because of their peppery taste), grate your cheese and dice your fresh tomatoes and cucumber. Mix together the tomatoes and cucumber in a bowl with a dash of salt and pepper and put the bowl in the fridge to keep the mix well chilled
  5. Lay out the tortillas, give each one two or three tablespoons of the hot mix, a generous sprinkling of cheese, a handful or torn leaves and finally top with the tomato and cucumber "salsa"
  6. Roll the tortillas to create the burritos, and then eat yours politely with a knife and fork, or else grab it with both hands and chomp away, trying not to throw it down your front in the process!
 

Time From Cupboard-To-Table

20 minutes
 

Notes & Variations on Vegetarian Burritos with Fresh Cucumber and Tomato Salsa

Try adding peas, carrots and mushrooms to bulk them out / use more ingredients.
 
 
 

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