Spicy Bean Burritos
350g
520
CO2
13%
kcal
16%
Protein
71%
Fat
Carbs
Low Fat • Vegan
Climate Kitchen Hacks: We replace the cheese with delicious sweet potato and cashew melt. We use jackfruit with the beans to give added texture, bite, and flavor retention. The same serving size has a 70% lower carbon footprint, 40% fewer calories, and 70% less fat and saturated fat compared to regular bean burritos with cheese.
The word burrito means “little donkey” in Spanish. Nobody quite knows why this Mexican classic took the name burrito, though some think it derives from the fact that the tortilla carries lots of filling, just as the donkey carries heavy loads. What we do know is these vegan friendly bean burritos have a delicious and healthy combination of fleshy jackfruit, spicy beans, and crispy lettuce served with a sumptuous cashew melt.
Serves: 4
Prep Time: 10 mins
Cooking Time: 15 mins
Ingredients:
2 sweet potatoes (240g), whole
1 can (15 oz/ 400g (200g drained)) young green jackfruit, drained and rinsed
1 can (15 oz/ 400g (200g drained)) black beans, drained and rinsed
2 cloves of garlic, minced/crushed
1-3 tsp mild chili powder
2 tsp cumin
2 cup (480 ml) vegetable broth/stock
Salt and pepper, to taste
1/4 cup (60g) cashews (fairtrade certified)
4 large flour or corn tortillas
1 cup (240g) shredded iceberg lettuce
1 cup (240g) cooked rice
Instructions:
Assemble, measure, and prepare the ingredients. Use 1 tsp of mild chili powder for warmth, 2 tsp for a kick, and 3 or more for hot burritos.
Prick the sweet potato (skin on) with a fork and microwave for 5-7 minutes (800W power) until soft.
Take the drained jackfruit and place inside soft kitchen paper or an old tea-towel and gently bash with a rolling pin - this will break-up the tougher parts of the jack fruit and partly dry the fruit so it can absorb all the flavors from the dish.
In a medium saucepan, heat the beans, jackfruit, garlic, chili powder, cumin, 1 cup of the vegetable broth/stock, and a pinch of salt and pepper over a medium heat (uncovered) for about 10 minutes, stirring occasionally, until the sauce has thickened.
Meanwhile, scoop out the cooked sweet potato insides and mix with the cashews and a 1/2 cup of the vegetable broth/stock in a blender (a hand blender works best), pulse until smooth, adding the remaining 1/2 cup of vegetable stock as needed to make a smooth, thick sauce.
Warm the tortillas in the oven, microwave, or in a skillet.
Assemble the burritos by placing 3 tbsp of bean mix, 3 tbsp of sweet potato melt, 2 tbsp of cooked rice, and a handful of shredded lettuce across the middle of a large tortilla. Fold the tortilla edge over the filling and tuck the edges in before rolling into a sealed cylinder. Repeat for each tortilla and cut in half to serve.
¡Buen apetito!
