Bean & Capsicum Pepper Burritos [Vegan & Gluten-Free]
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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 8 burritos
Prep Time
15 minutes
Cooking Time
20 minutes
Servings
burritos 8

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INGREDIENTS:
burritos
  • 1 tbs olive oil
  • 1 large brown onion (roughly chopped)
  • 2 cloves garlic (crushed)
  • 1 large green capsicum (bell pepper) (seeds removed, roughly diced)
  • 1 tsp chilli powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 400g can kidney beans (drained)
  • 1 tbs jalapeno from jar (finely chopped)
  • 6 large tomatoes (roughly chopped)
  • 2 tbs tomato paste
  • 1 standard vegan vegetable stock cube (gluten-free if desired)
  • 2 large portabello (or swiss brown) mushroom (stem removed, roughly chopped)
  • salt and pepper (to taste - if needed)
  • Extras
  • 8 large burrito wraps (gluten-free if desired)
  • 2 small Avocados (seed removed, sliced)
  • 300 g baby spinach leaves
INSTRUCTIONS:
  1. Heat olive oil over a medium-high heat in a frypan and saute the onion, garlic, capsicum until soft.
  2. Add in the powdered spices and stir until fragrant (about 15 seconds).
  3. Add in the remaining ingredients (except the beans and mushroom) and cook, stirring occasionally, until the tomatoes have softened and their juices have reduced (almost completely - about 10-15 minutes).
  4. Add in the beans and mushrooms and cook for a further few minutes, or until the mushrooms have just cooked from the heat but still have texture. Season with salt and pepper if need be.
  5. Allow to cool to warm and serve with spinach leaves and avocado, wrapped in burrito wraps.
NOTES:

Home Recipes Breakfast Breakfast Bakery Burgers, Sandwiches & Burritos Bean & Capsicum Pepper Burritos [Vegan & Gluten-Free]