How to Make Veggie Burrito 🌯 | Healthy and Quick Burrito Recipe | Vegan Burrito | Mexican | Ep 17

flour tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat adds fiber, while corn tortillas are often less expensive.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is dairy-free and adds a cheesy flavor.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt provides protein with fewer calories.

black beans

🥗Healthier: lentils

💰Cheaper: pinto beans

Lentils are high in protein and cook faster.

Mash the kidney beans slightly.

Heat 1-2 tablespoons of vegetable oil in a skillet.

Add freshly chopped chilies and fresh ginger to the skillet and let it sizzle for a few minutes.

Add 1/2 red pepper to the skillet, leaving a bit behind for garnish, and warm it up without overcooking.

Add 400 grams of chopped tomatoes to the skillet.

Season with 1 teaspoon of fajita seasoning and 1/2 teaspoon of salt, and mix well.

Cover the skillet and let the tomatoes cook for a couple of minutes.

Add the mashed kidney beans to the tomato mixture and mix well.

Cover and let the mixture cook for a couple of minutes to evaporate moisture.

Turn off the heat and prepare to fill the tortilla wraps with the mixture.

Fill each tortilla wrap with a couple of ladles of the mixture and roll them up gently.

Place the filled burritos onto a tray.

Top the burritos with tomato sauce and sprinkle 100 grams of grated mozzarella cheese on top.

Garnish with the reserved red pepper pieces, chopped avocado, and freshly chopped basil leaves.

Place the tray under the grill for approximately 5 minutes until the cheese is golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens