Mexican flavours are a staple go-to in my household, I chuck in ALL the spices and as many veggies as I can, all the stuff that needs using up, its such a waste friendly cuisine! This was just a quick mid week meal but there was so much of it (and it was so tasty) that you could easily serve it for a dinner party for 8! Bring on the FIESTA!
As a note for my Aussie readers; the cheese I used for the topping of this is called ‘Red Leicester’, its bright orange colour comes from the red seed of a tree grown in the amazon (coincidentally it also grows in the rainforests of Queensland, when I was younger we called it a lipstick plant). Bit of trivia there for you, but also I wanted to put your mind at ease that the colour is completely natural.
For the filling you will need:
- 2 tbsp oil of your choice (I used UK grown rapeseed oil)
- 2 small brown onions
- 2 gloves of garlic
- 2 tbsp smoked paprika
- 2 tbsp cumin
- 1 tsp turmeric
- 1/2 tsp cinnamon
- 3 tbsp worcestershire sauce (optional)
- 1 tsp dried oregano
- 1/2 red pepper
- 1/2 green pepper
- 6 mushrooms
- 1 can of chopped tomato
- 2 tbsp tomato paste
- 6 small blocks of frozen spinach (I’d usually use fresh but I found this lurking in my freezer after my housemate moved out)
- 150g black eyed peas
- 1 can kidney beans
- 4 tbsp chopped fresh coriander (I tend to freeze mine when it’s no longer the season so I have it year round, it wilts a bit but it’s totally worth it to have that fresh taste).
- Salt and pepper to taste
- Juice of 1/2 a lime (extra wedges for serving if you like lime)
- 150g quinoa (you could use rice but quinoa has more protein)
- 8 large tortillas
- Grated cheese (optional)
- I used guacamole on the side also which was delicious!
For the top sauce you will need:
- 1 can of chopped tomatoes
- 1 tsp sugar
- 2 stalks of spring onions & 1 extra for presentation
Preparing this simple sauce is just a matter of reducing the ingredients a little in a pan so they’re not too wet when you spoon them onto the burritos, this should take roughly 10 minutes depending on your stove.
If you want to make guacamole then this recipe will only serve 4 (depending on how much you like guac) so maybe double it:
- 1 large avocado
- 1 small clove of garlic
- Juice of half a lime
- salt and pepper to taste
Cook the quinoa and leave aside to drain well.
Preheat the oven to 180 degrees.
Heat the oil in a large frying pan/ wok (it helps to have the extra space when it comes to stirring in the quinoa).
Fry the onions and garlic until almost the onions are almost translucent, then add the spices and fry for 10 seconds.
Add the sliced mushrooms and peppers, then if you’re using it, add the Worcestershire sauce and oregano.
When the peppers start to go limp and the mushrooms are cooked you can add 1 can of tomatoes , the frozen (or fresh if you prefer) spinach and the beans. Make sure the beans are drained and rinsed well if you’re using canned.
Add the tomato paste, juice of half a lime and salt and pepper to taste. Reduce this down until the mix is dry enough to hold in a burrito without leaking.
Add in the cooked quinoa and mix thoroughly.
Now you’re ready to make your burritos! I borrowed this handy guide to folding a burrito to give you a bit of visual guidance.
Go ahead and put a couple of scoops of the mix in the tortilla and wrap to make a burrito, find a dish that will fit as many as you’re making and lay them snug next to each other so they don’t try to unwrap. A lasagne dish would work well if you’re making the full 8 portions.
Spoon on the tomato sauce mixture to the top and layer with cheese if you’re using.
Pop your full dish in the oven and bake for around 20 minutes, if you like you could grill these instead, but I like the crispy bottoms you get when you bake them. In the words of the great Mary Berry “Nobody likes a soggy bottom”.
Serve with a wedge of lime and some guac and you have yourself a tasty nutritious meal (which sounds a lot more labour intensive than it actually is, I promise)!