Tag: #burritos

Vegetarian Taco Meat Burritos
Stylemesisteradmin
June 10, 2019

Over the past two years I’ve grown to love the idea of meat free meal days. Once upon a time I dreaded the idea of finding a vegetable based recipe that wasn’t coated in fat and spices to cover the fact there’s no meat in it.

Nowadays for me it’s no longer a challenge. Possibly because I have found that I simply need to adapt the meat element to be replaced by a non meat product.

There’s plenty of non-meat alternatives available in the UK. I personally love Morrisons own brand Vegetarian Mince from their Taste range for things like Spaghetti Bolognese (400 grams for £1.50 and no they have not paid me to compliment them).

Most Superstores have their own ranges however some famous brands include Quorn and Lindy McCartney. Considering how many more mouths we will need to be feeding in the future and how much farm land we actually have I’ve got to be honest with you; I feel we should all be looking into alternative proteins.

Anyhow….back to the recipe.

I love Burritos! I do. I reallllly do. However I find good ones hard to come by. So I literally created my own at home.

These Burritos contain:

My awesome vegetarian taco meat (recipe here)

My Tex Mex Inspired Burrito Rice (recipe here)

Plus a flurry of other ingredients that pack a punch.

To make 4 Burritos you will need:

  • 1 lot of Vegetarian Taco Meat (heated)
  • 1 lot of Burrito Rice (heated)
  • 4 large Tortilla Wraps (I use corn ones)
  • 1 large red onion diced finely
  • 80 grams of Sweetcorn (cooked)
  • 50 grams Cheddar Cheese (grated)
  • 4 TBSP Salsa
  • 4 TBSP Sliced Jalapeno
  • 1 large tomato deseeded and finely chopped
  • Optional :Hot Sauce

To serve:
Skewers/tooth picks (optional but I find they come in useful to keep things in place)
Burger wraps (I used colourful ones but that’s all I have in)
Tortilla chips
Salsa
Sour cream

The HOW TO:

1)Take a Tortilla Wrapper and gently warm it in the Microwave (10 seconds) or in a dry frying pan. Turn over to avoid it burning. Remove from the pan and place on a chopping board or large plate.

2) Now place the taco meat on the wrap. Spread it in a ‘line’ vertically. We need to pile up the ingredients in a ‘line’ as we need to wrap these badboys up as tight as possible.

3) Now add some rice.

4) Add the Jalepenos, Sweetcorn, Onions, Tomatoes and Cheese.

5) Drizzle on the Salsa and Hot Sauce (if using).

6) Now is the hard bit. It may take some practice but its worth it. Trust me. Fold the horizontal sides in. Now gently start rolling the Burrito trying to tuck everything in. Don’t speed this step up because things will fall to pieces; literally.

7) Once it’s all rolled up take the burger wrapper (or greaseproof paper if using) and wrap it tightly around the Burrito. Add a tooth pick if you feel it needs one. Just let people know there’s one there so they don’t hurt themselves on it.

8) Your Burrito is ready to serve. I serve mine with extra Salsa, Tortilla Chips and Sour Cream.

Bean and Egg Burritos
Alliyah Dawud
April 26, 2019

Easy peasy spicy egg and black bean burritos (An awesome Breakfast)

Eggs are awesome. Not only do they cook fast but they are cheap, nutritious but are also versatile.

Black beans are magic. I bulk boil them and freeze them so I have a constant supply. I use them in tex mex dishes, Quesadillas, salads, rice bowls and these awesome Burritos.

If you use freshly boiled beans you can make some extra Burritos to freeze so you always have a hot Breakfast on hand in the freezer. Plus these bad boys are healthier than a lot of the ready made stuff you can pick up at certain fast food places.

This is a great recipe to use for bulk preparing Breakfasts.

To make two of these bad boys you will need:

2 large tortilla wraps

  • 4 eggs (see note below)
  • Red Chili powder (to your tasting: I find a 1/4 of a tsp is enough as I also add chili sauce)
  • 2 TBSP milk
  • Salt
  • Pepper
  • (whisk the eggs with the milk, salt and pepper)
  • 1 TBSP oil (or a small knob of butter)
  • 6 TBSP cooked black beans
  • TBSP salsa (I use a chunky one)
  • Optional: chili sauce
  • Coriander leaves

1) Whisk the eggs, milk, salt and pepper together.
2) Heat a medium pan and add the butter (or oil) on a medium heat. Now add the egg mixture and stir well. It will start to form clumps of egg. That’s what you want. Cooking the eggs should take around 4-5 minutes.
3) Lightly warm the wrap.
4) Place on a large chopping board or plate and add half the mixture. Add half the beans. Push the mixture towards the centre (I would watch a Burrito rolling video to understand the technique).
5) Add the beans and salsa. Add the coriander (if using) Sprinkle on the cheese. Add chili sauce if required.
6) Now roll that bad boy up!
7) Serve!

To freeze:
Roll up the Burritos and wrap in Cling film. Then place in a ziploc bag, label and freeze.

To heat up: take out of the freezer. Remove from the bag and remove the cling film . Take a piece of kitchen paper and dampen it. Wrap it with the paper (loosely) and zap in the Microwave for 2.5-3 minutes. Remove the kitchen paper carefully to avoid it sticking to the Burrito. Remove from the Microwave and allow to stand for 2/3 minutes. Check the Burrito is defrosted and heated completely before eating.

Serve with a big dollop of Ketchup or my favourite Chili and Garlic Ketchup (sold at most Asian food stores).

My awesome Tacos
Alliyah Dawud
April 19, 2019

Green Lentil Tacos!

For those that know me will know I love green lentils. They are bloody awesome.

Here is my version of a ‘vegetarian taco meat’ which I believe is the bloody best!

It’s an awesome ‘Meat Free Monday’ recipe. It’s also great for a big crowd as everyone can build their own tacos to their own tastes. If you do serve this for a big group add some tortilla chips as a side.

Its cooked in the Slow Cooker however it’s started off on the stove. It’s awesome because you can freeze it. It’s also awesome because about 15 minutes work results in Tacos that are soooooo good you will be singing me praises.

For this recipe (which makes enough for 8 large tacos) you will need:

(Ingredients):

  • 2 medium onions-sliced
  • 8 cloves of garlic-crushed
  • 2 TBSP rapeseed oil
  • 1 TBSP oregano
  • 1 TBSP cumin
  • 1 TBSP coriander powder
  • 1 TSP smoked paprika
  • 1 TBSP salt (adjust to your own needs)
  • 1 TBSP onion powder
  • 250 grams green lentils (my go to super food).
  • 800 ml of water (or stock)

1) Wash and soak the lentils in boiling water for at least an hour. I cover the bowl with cling film and this works great. You can also place the lentils in a thermos.
2) Heat the oil in a large pan and fry the onions until soft. You don’t need them to be browned. Add the garlic and stir and fry for 30 seconds.
3) Drain and add the lentils and fry. Add a bit of stock (or water) if the lentils start to stick.
4) Add the herbs and spices. Mix well.
5) Bring to the boil. Transfer to the Slow Cooker and cook on high for 4 hours. Check after 1.5 hours. Stir well. Check again at 2.5 hours. If you notice that the liquid (Stock) has evaporated add more water as you need the lentils to cook.
6) Once the lentils are tender turn off the Slow Cooker. If there’s stock left transfer to a pan on the stove and heat the mixture on a high heat without a lid.
7) Remove from the heat and mash the lentils lightly.
8) BOOM! Lentils are done.

To assemble: You will need:

  • Tortilla wraps (I used the mini ones I get in Aldi)
  • Salsa
  • Cheese
  • Sour cream
  • Jalepenos
  • Shredded Lettuce
  • Chopped tomatoes
  • Sliced red onion
  • Wedges of lime

To put together this awesome delight of a taco:
1) Warm your wrap.
2) Spread on the lentil mix.
3) Add the lettuce, tomatoes, onions, salsa and a dollop of sour cream. Squeeze on the lime.
4) Sprinkle on some cheese and add some jalapeno’s.
5) Stuff face. Enjoy. Repeat.

Notes:

  • This recipe is also used in my Crunch wraps.
  • You can freeze the lentil mixture.
  • It’s also great for stuffing Burritos and filling Enciladas.

Breakfast from the freezer…Breakfast Burritos
Alliyah Dawud
October 19, 2018

Best Breakfast Ever.

Breakfast Burritos

Hands up if the morning rush has you feeling running around like you are running the country.
When you have lots of responsibilities towards family and loved ones you often neglect yourself. One of my own SELF LOVE things I do is have breakfast. Even if it’s a bowl of yogurt and a banana. But I do it. I also ensure my girls have a breakfast too. It’s the most important meal of the day.

What I like is a bit of variety. Let’s face it breakfast can get boring when it’s the same old cereal.

As we try to get the most out of our Saturdays I limit our Breakfast time to an hour. Its more than enough for us but also helps build our family tradition of having a leisurely breakfast together.

I’m aware of various fast food chains doing breakfasts which is awesome for those days when you need breakfast but may not have the time to cook them (we usually have a fast food breakfast when we visit our friends in Cambridge as it adds to the excitement on the weekend). So what’s the answer to me wanting a warm, instant breakfast that’s not too calorific in comparison to the fast food chains but doesn’t take years to prepare? Freezer Burritos!

Now before you scoff at the monitor/phone screen) here me out. Burritos are an awesome wrap that can be made the way you like them in bulk, frozen and then zapped in the microwave for less than 3 minutes and boom! Hot breakfast.

I love wraps. I also Mexican inspired food which is one of the reasons this is one of my favourite Breakfasts ever.

I churn out 24 breakfasts in 90 minutes which makes this a nice activity to do at the weekends. That’s approximately 4 minutes per breakfast. I think that’s awesome going really.

Slight caution: try not to overload your Burritos or else you won’t be able to roll them up.

So here’s my breakdown of what I put in my Burritos:

Scrambled eggs ( 2 eggs per Burrito)

Spinach (I wilt it down with lemon and a pinch of salt. I usually use frozen spinach and use one block per wrap)

Salsa (store bought. 1 tablespoon per Burrito)

Hash browns (I buy a bag of prepared hash browns for less than a pound in Aldi. I use one hash per wrap. I usually cut it in half. I cook the hash browns in the oven to save time)

Black (turtle) beans (a great way to add protein to the burritos. I use 1 tablespoon per Burrito.

Cheese-grated (I use mature cheddar as I get more flavour her gram. I use one tablespoon per Burrito. YOLO!).

Sausages ( I use lamb sausages and I grill or bake them at the same time as cooking my hash browns)

Sausage patties (If you are a vegetarian Quorn do awesome ones!)

Turkey bacon (as a non pork eater I use Turkey bacon. I also grill them with the sausages. Keep an eye on them and don’t over crisp them).

Crispy potatoes (for children you could even add waffles etc. Cook them in bulk in the oven and voila! Done!).

Sliced fried mushrooms (I fry a load off and use about two tablespoons per Burrito. If you want an extra flavour punch fry in garlic or chili oil)

Baked beans (minus the sauce so I drain them) I use 1 tablespoon per Burrito)

My favourite combinations:

The GREAT British combo: eggs, hash brown, sausage, bacon, beans, mushroom

Cheese, mushrooms, beans & bacon

Hash browns, bacon and cheese

Eggs, black beans, salsa & cheese

Mushroom, bacon, cheese

Beans, cheese & bacon

Just let your imagination run wild.

To make sure your Burritos keep their texture I drain off excess liquids (including fat off the sausages).

Okay what else will you need?

Large Torillas (doh!)
Greaseproof paper
Cling film
Ziploc bags
Marker pen to label your Burritos

And this is what I do:

I use large Tortillas

I create a conveyer belt and place all the cooked things in a line. Yes I do love a bit of organising that gets me going.

I then place the ingredients on the wrap and fold (click here to view an awesome video from…..on how to fold a Burrito!).

I then place the Burrito on greaseproof paper, label them, wrap them in cling film and place them in a ziploc bag.

Why have I not included amounts or recipes?
In all honesty I feel this is a DIY foodie hack you can play around with and personalise. I have included how much of each ingredient I put in my Burritos as an estimation guide for you guys.

To actually enjoy the Burritos. Take them out of the freezer. Remove the cling film and greaseproof paper and wrap in a damp kitchen towel. Blitz in the microwave on high for 3 minutes. Check the Burrito to see if it’s defrosted. If it’s still frozen ensure the kitchen towel is still damp and blitz for a further 2 minutes.

To eat: be careful to not burn yourself with the steam. Serve with a dollop of HP sauce or whichever sauce takes your fancy!

So guys what is your favourite combo? Comment below.

 

Love,

 

Alliyah