Everyday cooking
Veggie Burrito
Short on time? No-fuss Veggie Burrito ready to eat in a snap! You'll love the flavour and the simplicity of this recipe with perfectly melted Violife. Yum!
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![Cooktime]()
Cooking time20 minutes![Preptime]()
Prep time15 minutes![Difficulty]()
DifficultyEasy![Servings]()
Servings4 portions
- 100 g Violife Tex-Mex Flavour Grated
- 100 g Mozzarella flavour Grated
- 2 cups cooked rice
- 2 tbsp fresh cilantro, chopped
- 2 limes, juiced
- 2 tbsp vegetable oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can black beans, drained
- 1 tbsp chili powder
- 1/2 tsp ground cumin
- 2 tsp sriracha
- salt and pepper
- 4 large tortillas
- 1 tin of corn
- In a large bowl, toss together cooked rice, fresh chopped cilantro and lime juice.
- In a medium pan, heat some oil and sauté your onion for 5-8 minutes. Then add garlic and cook for 1 more minute.
- Lower the heat and add beans for a further 5 minutes, adding chilli, cumin and sriracha. Season well and remove from heat.
- Place tortillas in a clean pan and heat for 2 minutes on each side.
- Fill each tortilla with rice, bean mixture, corn and a handful of Violife Tex-Mex flavour grated and Mozzarella flavour grated.
- Wrap each tortilla tightly and serve warm.
- If you would like your Violife Grated to melt more just pop in the oven for 10 minutes on a lined baking tray at 180°C.
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