Vegetable Chilli Burritos

I’m sticking with the healthy dishes for tonight’s blog, as I am shortly off to flail my limbs about and check out the Zumba at the village hall, and therefore I’m inspired to give you a ‘good for you recipe’. This is also a meatless Monday concoction and I have to say it kicks the ass out of a lot of meaty meals. This recipe is full of spice, flavour and yummy vegetable goodness; not to mention it is incredible filling. Even if you are not on a January health kick you should give this a try; Sam loved it and he is an avid meat lover who has a worm!

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Serves 4-6

–          1/2 tbsp olive oil

–          1 red onion – roughly chopped

–          2 peppers – finely sliced

–          1 courgette – roughly chopped

–          2 large mushrooms – roughly sliced

–          3 garlic cloves – crushed and finely chopped

–          1 tsp chilli powder

–          1 tsp cumin

–          ½ tsp ground coriander

–          ½ tsp cinnamon

–          400g chopped tomatoes

–          1 tbsp Worcester sauce

–          2 tbsp tomato puree

–          175g drained cannellini beans

–          250g brown rice – cooked according to the pack instructions and drained

–          6 wraps

–          6 tbsp sour cream

–          200g sweet peppers stuffed with cream cheese (optional but a great addition) – roughly chopped

Heat the oil in a large saucepan or cast iron casserole dish

Fry the onions until soft and then add the remaining vegetables and the garlic. Give them a good stir and cook for 5 minutes

Add the herbs and spices and stir continuously for 2 minutes and then pour in the tinned tomatoes, puree, Worcester sauce and the beans

Bring to the boil and then leave to simmer for 20-30 minutes until the mixture is lovely and thick; the longer the better.

Season to taste and stir the rice into the vegetable chilli

Lay out the wraps and spread the mixture down the middle, leaving enough room round the edges to wrap and roll

Top with the chopped stuffed peppers and sour cream and then roll the wraps up

Serve with salad (and a knife and fork if needed) or wrap up in paper if you’re eating on the move or fancy lunch box filler.


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