These Mexican-style burritos are very healthy, delicious and full of nutritional value. If you are trying to lose weight and you have chosen this recipe you have two options. Swap out the tortilla wrap for lettuce or cabbage leaves and keep the portion sizes small.
Beans are really good for you and as little as one cup of beans per day can help you to lose weight faster. For this recipe it doesn’t matter what type of bean you use.
Ingredients
Wraps
6 organic corn tortillas or large cabbage or lettuce leaves
2 cups of cooked black beans mix
Salsa
Vegan Sour Cream
2 limes, cut into wedges
Fresh cilantro, chopped
BLACK BEAN MIX
1 cup onions, chopped
Pinch of Himalayan salt
1 tbsp garlic, minced
1 teaspoon of Cajun spice
½ cup roasted green pepper, chopped
2 cups of cooked black beans
1 cup of cooked sweetcorn
½ cup vegetable stock
VEGAN SOUR CREAM (MAKES 1 ½ CUPS)
300 g organic silken tofu
2 tbsp fresh lemon juice
1 tbsp of red wine vinegar
1 tsp dijon mustard
¼ tsp salt
½ tsp garlic powder
Garnish
1 medium avocado, sliced
Lime wedges
Chopped corriandar/cilantro
Instructions
1. Heat a metal pan until it is hot but not burnt, do not use oil.
2. Add the onions, sea salt, minced garlic, and roasted green pepper to the hot pan and stir quickly.
3. Cook the mixture for 5 minutes, then add the cooked beans along with the vegetable stock.
4. Cook for 15 minutes until the onions are soft then transfer to a large bowl.
5. Use the back of a fork or a potato masher to partially mash the beans, leaving about half of the mixture as whole beans.
6. Fill the tortillas, cabbage or lettuce leaves with the black bean mixture, add a line of sweetcorn, and top with avocado slices, salsa and sour cream.
7. Serve with lime wedges and fresh cilantro.
SOUR CREAM
1. Drain the liquid from the tofu.
2. Place all the ingredients into a blender. Blend on high for 30 to 60 seconds until smooth and creamy.
We hope you love and enjoy this simple recipe. Keep your portion sizes small and your appetite healthy.
