It’s actually quite easy to make veggie versions of your favourite foods, all it takes is a bit of creativity and a few spices! I almost never use recipes so I have to keep reminding myself to write these meals down but luckily for you, I just ate this so I remember it well..mmmm. I wasn’t sure where this dinner was going to go but it turned out really tasty. Even the hubs called it a treat! I love Mexican food, almost as much as Thai food, so this Mexi-inspired vegetarian burrito really hit the spot!
I didn’t use the best wraps for this, I would recommend using a better quality, less processed wrap if you can get your hands on some. I’ve typically use organic Ezekiel sprouted grain wraps, but these were awesome but these were all I had today. Feel free to use your choice of cheese or omit it all together. I used soy cheese in this today, which I almost never eat but I really wanted something cheesy and melty for that extra comfort-food ooomph. I know a lot of people rave about Daiya cheese but I bought it once and found it terrible, I actually had to spit it out. Did I just have a bad bag or something?? Are you a fan of Daiya?
This healthy veggie burrito is very filling and easy to make with simple ingredients, making it a perfect weeknight dinner. Try varying the toppings, you could add grated carrot, sprouts, fresh tomato, whatever you like! Enjoy!
- 3 zucchinis, finely chopped
- ½ red onion, finely chopped
- 2 cloves garlic, finely chopped
- ½ small jalapeno, seeded and finely chopped
- olive oil for sautéing
- ¼ tsp sea salt
- ¼ tsp cayenne pepper
- ¼ tsp chili powder
- ¼ tsp cumin
- 2 cans of black beans, drained and well-rinsed
- guacamole or avocado
- soy cheese
- diced red pepper
- Add the zucchini, garlic, onion, jalapeño, olive oil and spices to a pan and cook for about 10-15 minutes on medium heat, stirring often.
- Add the black beans to a separate frying pan and heat throughly on medium heat, stirring and mashing
- Meanwhile, layer guacamole and salsa into a wrap.
- Add the heated beans and cooked zucchini.
- Top with cheese, lettuce, red pepper and lime.
- Wrap it up and eat!
- Makes approximately 6 large burritos or 8 smaller ones.