Difficulty: Easy-Medium
Makes 6
I tried the ol’ healthy Mexican thing with my Healthy Summer Nachos and to be honest I think they went down a real treat! I know sequels can be dangerous but I whipped up some deliciously tasty healthy burritos and it’s like one of those sequels that is as good or better than the original (has that ever actually happened?) You don’t need guacamole, Cheezly or Sour Supreme to make these babies because I’ve concocted a delightful tofu and cashew cream to fill the void. Get stuck in!
Ingredients
- 6 jumbo tortillas
- 1 red onion, finely chopped
- 1 clove garlic, minced
- 1 can 5 bean mix
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 2 cups cooked brown rice
Cashew Creme
- 1 x 350 gram packet silken tofu
- 1 clove garlic, minced
- 1 cup cashews
Salsa
- 2 tomatoes, diced
- 1/2 red onion, finely chopped
- 1 cup corn niblets
- 1 firm avocado, diced
- 1 clove garlic, minced
- Juice of one lime
- 1 chilli finely chopped (optional)
Method
- Firstly prepare the cashew cream by mixing the cashews, tofu and garlic in a food processor until smooth and set aside.
- Next, make the salsa by gently combining the tomato, onion, corn, avocado, garlic, lime juice and chilli if you’re feeling spicy.
- To make the burrito filling, sauté the onion in garlic in some olive oil before adding the beans, spices and salt.
- Heat the tortillas in the oven or microwave until warm.
- Lay a tortilla on a plate and place a large spoonful of bean mixture in the middle before adding some brown rice and pour over some cashew cream.
- Fold two edges of the tortilla over the filling and then roll from one of the other edges to make a sealed tortilla.
- Repeat with the rest of the burritos.
- Serve with a large helping of salsa and enjoy!
