What are the main ingredients in Mexi Veggie Burrito?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Mexi Veggie Burrito?

Calories: 1078, Carbs: 122 grams, Fat: grams, Protein: 36.1 grams, Sugar: 21.7 grams, Salt: 2270 grams

How do I prepare Mexi Veggie Burrito?

IT’S NOT MEAT? THAT’S NEAT!: Boil a full kettle. Place the burger mix, a pinch of salt, and 200ml of boiling water in a shallow bowl. Mix well to combine, but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes. CHARRED CORN: Place a nonstick pan over a medium high heat. When hot, fry the corn for 3-4 minutes until charred, shifting occasionally. Remove from the pan and set aside. LET’S SALSA: Halve the avocado and remove the pip. Scoop out the avocado flesh. Roughly dice the avocado flesh and place in a bowl. Add ½ the charred corn, ½ the diced tomato, ½ the chopped coriander, a drizzle of oil, and seasoning. Toss until fully combined. In a separate bowl, combine the sour cream, the juice of 2 lemon wedges, the remaining coriander and seasoning. TORTILLA TIME: Place a pan over a medium heat. When hot, dry toast the tortillas one at a time for 30-60 seconds per side until heated and lightly crisped. Remove from the pan on completion. FINISH THE 'MINCE': Return the pan to a medium heat with a drizzle of oil. When hot, add the rehydrated burger mix and the rub and work quickly to break it up as it starts to cook. Leave to caramelise for 3-4 minutes until browned, shifting occasionally. Pour in the cooked chopped tomato and 100ml of boiling water. Leave to simmer for 2-3 minutes until slightly reduced, stirring occasionally. Add the rinsed black beans and leave to simmer for a further 2-3 minutes, stirring occasionally, until thickened. Remove from the heat and season with salt, pepper and a sweetener of choice. BRING ME THOSE BURRITOS!: Lay down a tortilla and spoon over the warm 'mince' and bean mix. Sprinkle over the grated cheese, and the remaining charred corn and tomato. Spoon some of the avocado salsa on top and wrap it up. Serve with the remaining avocado salsa and the lemony sour cream on the side. Tuck in, Chef!

What should be prepared from my kitchen to make Mexi Veggie Burrito?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Mexi Veggie Burrito

Soft flour tortillas encase a plethora of tasty elements! Outcast burger mix, black beans, tomato and grated cheese! They are served with avocado salsa, and zingy sour cream. You certainly won’t miss the meat, these veggie-packed burritos can stand strong on their own!

Mexi Veggie Burrito

with an avocado salsa & sour cream

Hands on Time: 15 - 40 minutes

Overall Time: 35 - 60 minutes

Download the Recipe for 2

Ingredients:

Avocado
Avocados
Black Beans
Cooked Chopped Tomato
Corn
Fresh Coriander
Grated Mozzarella & Cheddar Cheese Mix
Lemon
Lemons
NOMU Mexican Rub
Outcast Burger Mix
Sour Cream
Tomato
Tomatoes
Wheat Flour Tortillas

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

IT’S NOT MEAT? THAT’S NEAT!
Boil a full kettle. Place the burger mix, a pinch of salt, and 100ml of boiling water in a shallow bowl. Mix well to combine, but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes.
CHARRED CORN
Place a nonstick pan over a medium high heat. When hot, fry the corn for 3-4 minutes until charred, shifting occasionally. Remove from the pan and set aside.
FINISH THE 'MINCE'
Return the pan to a medium heat with a drizzle of oil. When hot, add the rehydrated burger mix and the rub and work quickly to break it up as it starts to cook. Leave to caramelise for 3-4 minutes until browned, shifting occasionally. Pour in the cooked chopped tomato and 50ml of boiling water. Leave to simmer for 2-3 minutes until slightly reduced, stirring occasionally. Add the rinsed black beans and leave to simmer for a further 2-3 minutes, stirring occasionally, until thickened. Remove from the heat and season with salt, pepper and a sweetener of choice.
LET’S SALSA
Halve the avocado and set aside the half containing the pip for another meal. Scoop out the avocado flesh from the remaining half. Roughly dice the avocado flesh and place in a bowl. Add ½ the charred corn, ½ the diced tomato, ½ the chopped coriander, a drizzle of oil, and seasoning. Toss until fully combined. In a separate bowl, combine the sour cream, the juice of 1 lemon wedge, the remaining coriander and seasoning.
TORTILLA TIME
Place a pan over a medium heat. When hot, dry toast the tortillas one at a time for 30-60 seconds per side until heated and lightly crisped. Remove from the pan on completion.
BRING ME THOSE BURRITOS!
Lay down a tortilla and spoon over the warm 'mince' and bean mix. Sprinkle over the grated cheese, and the remaining charred corn and tomato. Spoon some of the avocado salsa on top and wrap it up. Serve with the remaining avocado salsa and the lemony sour cream on the side. Tuck in, Chef!

Outcast Burger Mix - 55g
Corn - 50g
NOMU Mexican Rub - 10ml
Cooked Chopped Tomato - 100g
Black Beans - 60g
Avocado - 1
Tomato - 1
Fresh Coriander - 4g
Sour Cream - 30ml
Lemon - 1
Wheat Flour Tortillas - 2
Grated Mozzarella & Cheddar Cheese Mix - 30g

Download the Recipe

Serves 2

IT’S NOT MEAT? THAT’S NEAT!
Boil a full kettle. Place the burger mix, a pinch of salt, and 200ml of boiling water in a shallow bowl. Mix well to combine, but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes.
CHARRED CORN
Place a nonstick pan over a medium high heat. When hot, fry the corn for 3-4 minutes until charred, shifting occasionally. Remove from the pan and set aside.
FINISH THE 'MINCE'
Return the pan to a medium heat with a drizzle of oil. When hot, add the rehydrated burger mix and the rub and work quickly to break it up as it starts to cook. Leave to caramelise for 3-4 minutes until browned, shifting occasionally. Pour in the cooked chopped tomato and 100ml of boiling water. Leave to simmer for 2-3 minutes until slightly reduced, stirring occasionally. Add the rinsed black beans and leave to simmer for a further 2-3 minutes, stirring occasionally, until thickened. Remove from the heat and season with salt, pepper and a sweetener of choice.
LET’S SALSA
Halve the avocado and remove the pip. Scoop out the avocado flesh. Roughly dice the avocado flesh and place in a bowl. Add ½ the charred corn, ½ the diced tomato, ½ the chopped coriander, a drizzle of oil, and seasoning. Toss until fully combined. In a separate bowl, combine the sour cream, the juice of 2 lemon wedges, the remaining coriander and seasoning.
TORTILLA TIME
Place a pan over a medium heat. When hot, dry toast the tortillas one at a time for 30-60 seconds per side until heated and lightly crisped. Remove from the pan on completion.
BRING ME THOSE BURRITOS!
Lay down a tortilla and spoon over the warm 'mince' and bean mix. Sprinkle over the grated cheese, and the remaining charred corn and tomato. Spoon some of the avocado salsa on top and wrap it up. Serve with the remaining avocado salsa and the lemony sour cream on the side. Tuck in, Chef!

Outcast Burger Mix - 110g
Corn - 100g
NOMU Mexican Rub - 20ml
Cooked Chopped Tomato - 200g
Black Beans - 120g
Avocado - 1
Tomato - 1
Fresh Coriander - 8g
Sour Cream - 65ml
Lemon - 1
Wheat Flour Tortillas - 4
Grated Mozzarella & Cheddar Cheese Mix - 60g

Download the Recipe

Serves 3

IT’S NOT MEAT? THAT’S NEAT!
Boil a full kettle. Place the burger mix, a pinch of salt, and 300ml of boiling water in a shallow bowl. Mix well to combine, but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes.
CHARRED CORN
Place a nonstick pan over a medium high heat. When hot, fry the corn for 4-5 minutes until charred, shifting occasionally. Remove from the pan and set aside.
FINISH THE 'MINCE'
Return the pan to a medium heat with a drizzle of oil. When hot, add the rehydrated burger mix and the spice blend and work quickly to break it up as it starts to cook. Leave to caramelise for 5-6 minutes until browned, shifting occasionally. Pour in the cooked chopped tomato and 150ml of boiling water. Leave to simmer for 4-5 minutes until slightly reduced, stirring occasionally. Add the rinsed black beans and leave to simmer for a further 4-5 minutes, stirring occasionally, until thickened. Remove from the heat and season with salt, pepper and a sweetener of choice.
LET’S SALSA
Halve the avocados and set aside one of the halves containing the pip for another meal. Scoop out the avocado flesh from the remaining halves. Roughly dice the avocado flesh and place in a bowl. Add ½ the charred corn, ½ the diced tomato, ½ the chopped coriander, a drizzle of oil, and seasoning. Toss until fully combined. In a separate bowl, combine the sour cream, the juice of 3 lemon wedges, the remaining coriander and seasoning.
TORTILLA TIME
Place a pan over a medium heat. When hot, dry toast the tortillas one at a time for 30-60 seconds per side until heated and lightly crisped. Remove from the pan on completion.
BRING ME THOSE BURRITOS!
Lay down a tortilla and spoon over the warm 'mince' and bean mix. Sprinkle over the grated cheese, and the remaining charred corn and tomato. Spoon some of the avocado salsa on top and wrap it up. Serve with the remaining avocado salsa and the lemony sour cream on the side. Tuck in, Chef!

Outcast Burger Mix - 165g
Corn - 150g
NOMU Mexican Rub - 30ml
Cooked Chopped Tomato - 300g
Black Beans - 180g
Avocados - 2
Tomatoes - 2
Fresh Coriander - 12g
Sour Cream - 125ml
Lemons - 2
Wheat Flour Tortillas - 6
Grated Mozzarella & Cheddar Cheese Mix - 90g

Download the Recipe

Serves 4

IT’S NOT MEAT? THAT’S NEAT!
Boil a full kettle. Place the burger mix, a pinch of salt, and 400ml of boiling water in a shallow bowl. Mix well to combine, but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes.
CHARRED CORN
Place a nonstick pan over a medium high heat. When hot, fry the corn for 4-5 minutes until charred, shifting occasionally. Remove from the pan and set aside.
FINISH THE 'MINCE'
Return the pan to a medium heat with a drizzle of oil. When hot, add the rehydrated burger mix and the spice blend and work quickly to break it up as it starts to cook. Leave to caramelise for 5-6 minutes until browned, shifting occasionally. Pour in the cooked chopped tomato and 200ml of boiling water. Leave to simmer for 4-5 minutes until slightly reduced, stirring occasionally. Add the rinsed black beans and leave to simmer for a further 4-5 minutes, stirring occasionally, until thickened. Remove from the heat and season with salt, pepper and a sweetener of choice.
LET’S SALSA
Halve the avocados and remove the pips. Scoop out the avocado flesh. Roughly dice the avocado flesh and place in a bowl. Add ½ the charred corn, ½ the diced tomato, ½ the chopped coriander, a drizzle of oil, and seasoning. Toss until fully combined. In a separate bowl, combine the sour cream, the juice of 4 lemon wedges, the remaining coriander and seasoning.
TORTILLA TIME
Place a pan over a medium heat. When hot, dry toast the tortillas one at a time for 30-60 seconds per side until heated and lightly crisped. Remove from the pan on completion.
BRING ME THOSE BURRITOS!
Lay down a tortilla and spoon over the warm 'mince' and bean mix. Sprinkle over the grated cheese, and the remaining charred corn and tomato. Spoon some of the avocado salsa on top and wrap it up. Serve with the remaining avocado salsa and the lemony sour cream on the side. Tuck in, Chef!