Vegetarian food has always been something of a mystery to me. I’ve always loved the idea of going veggie, but after me and my mum gave it up one lent, I realised I just loved meat way too much! However after recently moving out and having to live on a budget, as well as trying to eat healthily, the idea of vegetarian food came back. As well as being cheaper from the lack of meat, veggie food requires you to be a lot more creative as you can’t just rely on meat for flavour and texture.
After a quick rummage in the fridge (and a craving for Mexican food) the idea for a delicious burrito began…
Ingredients (serves one)
– A tortilla – Soured cream
– 2 eggs – Cheese
– 2 garlic cloves – 2 carrots
– Chilli – Cannellini beans
– Red kidney beans – Half a leek
– 1 onion – 1 spring onion
– 3 or 4 cherry tomatoes
Start by draining a can of red kidney beans and a can of cannellini beans. Boil the beans and 2 grated carrots for about 8-10 minutes, then drain. Fry the leek and onion and mix with the beans and carrots. There will be a lot of the bean mixture left over but don’t worry! It goes brilliantly with salad, or you can give it a mash and make bean burger patties for another day.
Place about 2 tablespoons of beans in the centre of the tortilla.
Next, chop and fry the garlic and chilli. I’m only using a teeny bit of chilli cause they’re scotch bonnets *cough* and I’m a wuss *cough*. Then add the eggs, chopped cherry toms and spring onion and scramble, then place on top of your beans.
We’re almost done!
Now add on a honk of grated cheese and a dollop of soured cream (yes, they’re the technical terms!)
You don’t have to restrict yourself to these toppings. Maybe try it with some guacamole and hot sauce? Just go wild!
And get ridiculously messy while you eat it with your hands!
Serve this on its’ own for a delicious lunch, or whip up some homemade wedges and salad for a hearty dinner!
Have I convinced you to try and go meat free?