Do you know the fastest mouse from Mexico ? Unfortunately, this one doesn’t have a program today, but the fastest burrito ever is on the agenda. Vegan Mexican food is one of my all-time favorites and I can’t get enough of it. Especially once I’m in the mood for something hearty and then best with lots of beans and a delicious salsa. The nice side effect of Mexican food is also that it reminds you of the great beaches, sun and sea. Just now, when autumn begins with us, a beautiful thing or? Then let’s get started.
Vegan Mexican food? Give it to me!
There is one thing to keep in mind when making burritos and that is organization. In fact, the recipe consists of four components: The bean vegetables, the tomato salsa, the couscous and the yogurt sauce. In addition, there are also the wraps. I solved this right away by preparing all the ingredients perfectly and dividing them into groups. After all, when I’m on a cooking kick, everything has to go fast and be ready. Checklist oven preheated, pan on the stove, ingredients in place. Boom!
A quite wonderful thing is the couscous, as it is really super quick to make. Quite unlike rice, quinoa or other grains, it is just poured over with hot water and seasoned. In 5 minutes you can then already use it. A wonderful thing!
Viva la Burritos!
Let’s move on to the bean vegetables, which are also quick and easy from the hand. Frying oil, garlic, sweet corn, kidney beans, cumin, coriander, bird eye chili and lime juice. Then there is a delicious tomato salsa with garlic, onions, bird eye chili, tomatoes, sea salt, maple syrup, lime juice and cilantro. This delicious vegan and Mexican dish is topped off with a great yogurt sauce made with plant-based yogurt, lime juice and maple syrup. You can either make the wraps yourself or buy them at a well-stocked organic supermarket. I opted for store-bought whole wheat wraps in this case.
Let the Burrito Party begin!
Here we go! Are you with us? Get the pan hot, get the blender ready and let’s go! This dish is especially good as a quick vegan lunch, dinner or snack in between. Want dessert? How about a Caramel pudding ? Hmmmmmm….
The vegan burritos (25 minutes) are:
- Mexican spiced
- High protein
- Easy to make
Are you ready for this delicious mexican delicacy? I wish you a lot of fun in recooking and of course a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
Burritos with couscous (25 minutes)
FOR THE COUSCOUS:
- 200 g Couscous
- 1 Piece Garlic clove or garlic granules
- 1 Bird Eye Chili or other chili powder to taste
- 1 tbspn Cumin
- ½ tbspn Paprika powder smoked
- Sea salt to taste
- 250 ml boiling hot water
FOR THE BEAN VEGETABLES:
- 30 ml Frying oil or other heat resistant oil
- 2 Piece Garlic cloves finely chopped or pressed or 2 tsp garlic granules
- 200 g sweet corn drained and well washed with cold water*.
- 200 g Kidney beans or black beans drained and well washed with cold water*.
- 2 tbspn Cumin
- 30 ml Tamari
- A handful of fresh coriander or 1 tsp coriander powder dried
- 60 ml Lime juice Equivalent to the juice of one lime
FOR THE TOMATO SALSA
- 2 garlic cloves or 2 tsp garlic granules
- 115 g red onions or shallots peeled and finely chopped, alternatively a can of tomatoes diced
- 200 g Tomatoes washed and quartered
- 1 fresh red chili or 1-2 bird eye chilies
- 15 ml maple syrup
- 30 ml Lime juice
- A hand of fresh coriander or 1 tsp coriander powder
- Sea salt to taste
FOR THE YOGURT DRESSING
- 250 g Soy yogurt or other vegetable yogurt to taste
- 30 ml Lime juice
- 15 ml maple syrup
- 1 Pack or 6 tortillas can be found in any well-stocked organic supermarket or online
- Heat water and prepare all ingredients.
- FOR THE COUSCOUS Place the couscous, garlic, bird eye chili, cumin, paprika and sea salt in a large bowl. Pour over the boiling hot water, stir, cover and infuse for 5 minutes.200 g Couscous, 1 Piece Garlic clove or garlic granules, 1 Bird Eye Chili or other chili powder to taste, 1 tbspn Cumin, ½ tbspn Paprika powder smoked, Sea salt to taste, 250 ml boiling hot water
- FOR THE BEAN VEGETABLES Heat frying oil in a large skillet. Add garlic and sweat briefly. Add sweet corn and beans and sauté on medium heat for 3-4 minutes. Add cumin, tamari, coriander and lime juice and sauté for another 5 minutes. Reduce heat to a minimum or place in a warming drawer. Keep warm.30 ml Frying oil or other heat resistant oil, 2 Piece Garlic cloves, 200 g sweet corn drained and well washed with cold water*., 200 g Kidney beans or black beans drained and well washed with cold water*., 2 tbspn Cumin, 30 ml Tamari, A handful of fresh coriander or 1 tsp coriander powder dried, 60 ml Lime juice
- FOR THE TOMATO SALSA Place garlic, onion, tomatoes, chili, maple syrup, lime juice, cilantro and sea salt in a bowl and mix well until a sauce is formed. If you like it finer, use a blender.2 garlic cloves or 2 tsp garlic granules, 115 g red onions or shallots, 200 g Tomatoes washed and quartered, 1 fresh red chili or 1-2 bird eye chilies, 15 ml maple syrup, A hand of fresh coriander or 1 tsp coriander powder, Sea salt to taste
- FOR THE YOGURT DRESSING combine vegetable yogurt, lime juice and maple syrup in a bowl. Season and set aside.30 ml Lime juice, 250 g Soy yogurt or other vegetable yogurt to taste, 30 ml Lime juice, 15 ml maple syrup
- Tortillas (if bought ready from the package and drizzle with a little water) in the hot pan against. Bake for 1-2 minutes per side, remove from pan and transfer to a plate or wooden board.1 Pack or 6 tortillas
- Fill with couscous, bean vegetables, tomato salsa and yogurt sauce as desired. Fold into a wrap (fold in one side first, then fold in both sides until a burrito is formed).
- Use remaining tomato sauce, yogurt sauce or if anything else is left over for other dishes.
- Tastes best fresh.