Egg free
Vegan Burrito
![servings]()
ServingsPortions 4
Burrito
- 1 pack Violife Mature Cheddar Style Slices
- 4 medium tortillas
- 2 large handfuls baby spinach leaves
- 250 g rice, cooked and drained
- 1 avocado, thinly sliced
- 400 g red beans, drained
- 400 g can tomatoes, chopped
- 2 tbsp chipotle paste
Chipotle Black Beans
- 1 bunch coriander, chopped
- 1 tbsp oil
- 1 lime, juiced
- 1 garlic clove, crushed
- 1/2 red onion, very finely chopped
- salt, to season
- To make the beans, heat the oil in a pan and fry the garlic for a minute, then stir in the chipotle paste. Season with salt. Simmer until thick. Add the beans and cook briefly, then stir in the coriander.
- In a bowl mix the beans with the onion, tomato, rice, and lime juice. Mix well.
- To assemble the burrito lay out the tortillas. Place two slices of Violife Mature Cheddar Style on each tortilla. Sprinkle some spinach on top. Then add some avocado slices and finally the bean and rice mixture. Roll up and serve!
