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Ingredients. makes one burrito.

♥5ml olive oil

♥1 clove garlic, minced

♥25g zucchini, quartered lengthwise and sliced

♥60g capsicum, diced

♥25g tomato, diced

♥50g frozen corn kernels

♥1 tbsp Cilantro Jalapeño Pesto

♥45g cooked brown rice

♥15ml fresh lime juice

♥Salt and pepper to taste

♥1 extra-large wholemeal tortilla

♥45g cooked black beans

♥30g shredded cheese

Coriander Jalapeno Pesto

♥1 cup loosely packed cilantro leaves

♥1/4 cup walnut pieces

♥1/4 cup olive oil

♥1 tablespoon lime juice

♥1 clove garlic

♥1 small jalapeño pepper, stemmed, seeded and cut into large chunks

♥Salt and pepper to taste

To do.

1. Heat the olive oil in a large pan over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the zucchini and capsicum and cook until softened, 3-5 minutes. Stir in the tomato and corn and continue to cook 2 minutes more.

2. Remove the pan from heat and stir in the pesto.

3. Combine the brown rice and lime juice in a small bowl. Season the rice with salt and pepper to taste. 4. Divide the rice mixture onto each of the four tortillas. Top the rice with black beans, then the veggies, and finally the cheese. Wrap the burritos.

To prepare the pesto:

1. Combine all of the ingredients in a food processor and process until everything is finely chopped.

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