Tag: #texmexfood

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.

Easy-O Tex Mex inspired Spicy Rice (aka my version of Burrito Rice)
Alliyah Dawud
June 7, 2019

Easy-o Tex Mex inspired Spicy Rice (aka my version of Burrito rice).

Note: the image of the Burrito is to show you where else you will find my Rice recipe featuring. The Burrito Recipe will be posted on 10th of June 2019.

I love a good old fat Burrito filled with beans, rice, protein, salsa, cheese….all wrapped in a golden corn tortilla wrap. Certain fast food places make awesome ones but the fat content (and salt) can sometimes leave you feeling well…guilty.

I started making Burritos at home so I could control things better (in others words what was going in them). And the one thing I know my girls love is the spicy rice…so to make life easier for me I created a quick and easy recipe using basmati rice that has been cooked and cooled. This makes this recipe ideal for using up leftover rice or frozen rice too.

For this recipe I don’t have ‘weighed’ out ingredients. Such is the nature of using leftovers.

NOTE: I have added sweetcorn to my rice to add a bit of extra goodness. This is optional.

This recipe makes two bowls of the rice which is enough for 4-6 Burritos (depending on how big/curvy your Burritos are).

  • INGREDIENTS:
  • 2 bowls (I use bowls called cereal bowls….) of cooked cooled rice
  • 200 ml passata (or half a standard carton if that makes life easier)
  • 1/2 a 400 gram chopped tomato tin.
  • 1 400 gram tin of red kidney beans rinsed and drained
  • OPTIONAL: 100 grams Sweetcorn-cooked
  • 4 cloves of crushed garlic or 1 TBSP of garlic paste
  • 2 TBSP coriander leaves chopped finely
  • Salt-to taste
  • 1 medium onion diced finely
  • 1 TBSP rapeseed oil
  • 1/2 TSP chili powder
  • 1 TSP cumin powder
  • 1 TSP coriander powder
  • Juice of 1 lime

1) Heat the oil in a large pot on a medium heat.
2) Add the onion and fry until the onion is soft. Add the garlic and fry for about 1 minute. Stir well because burnt garlic tastes very bitter.
3) Now add the spices and beans and fry. You’ll smell a wave of spice which is good. Fry for about a minute. If the mixture starts to burn move onto step 4.
4) Add the tomato tins and passata and stir well. Bring to the boil and simmer for 2/3 minutes.
5) Add the majority of the coriander (keep some back if you wish to use it as a garnish). Now add the rice and stir through to encorporate all the ingredients.
6) Turn the heat off. Add the lime juice and your rice is ready to go.

Can be enjoyed as a side at your next Tex Mex night or in a rice bowl or well in a Burrito.