Quesadilla Burritos
These Quesaritos are the perfect combination of quesadilla and burrito. This Mexican fusion is the ultimate meal! If you're looking for a speedy vegan lunch idea or maybe a quick veggie dinner this is a delicious choice! In fact... it would also make a great choice for plant based picnic food!
Serves
Ingredients
For the chiptole strips
<item-todo-done>2 tbsp chipotle paste<item-todo-done><item-todo-done>4 tbsp olive oil<item-todo-done><item-todo-done>1 x 225g block of smoked tofu<item-todo-done><item-todo-done>1 red bell pepper<item-todo-done><item-todo-done>1 lime<item-todo-done>
For black bean rice
<item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>1 clove garlic clove<item-todo-done><item-todo-done>100g black beans<item-todo-done><item-todo-done>1 x 200g microwave bag of basmati rice<item-todo-done><item-todo-done>20g coriander<item-todo-done><item-todo-done>2 spring onions<item-todo-done>
For quesadilla
<item-todo-done>2 spring onions<item-todo-done><item-todo-done>8 tortilla wraps<item-todo-done><item-todo-done>400g refried beans<item-todo-done><item-todo-done>100g plant-based cheese<item-todo-done><item-todo-done> Tabasco<item-todo-done>
For the quick guac
<item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>1 avocado<item-todo-done><item-todo-done>1 lime<item-todo-done><item-todo-done>½ tsp salt<item-todo-done><item-todo-done>10g coriander leaves<item-todo-done>
Salsa
<item-todo-done>1 tbsp jalapeños from a jar<item-todo-done><item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>2 medium tomatoes<item-todo-done><item-todo-done>2 spring onions<item-todo-done><item-todo-done>½ tsp salt<item-todo-done><item-todo-done>1 minced garlic clove<item-todo-done>
Before you start
Tofu press | Microwave | Frying pan | 2 x mixing bowls
For the Chipotle Strips
- Press the tofu with a tofu press and cut into ½ cm thick matchsticks
- Cut the pepper in half, cut out the stems and seeds and cut the halves into thin slices
- Warm the olive oil in a frying pan, add the chipotle paste, stir it into the oil, add the pepper, fry them for 3 minutes, add the tofu, fry for 2 minutes and transfer the tofu and peppers to a plate
For the Black Bean Rice
- Microwave the rice, finely slice the spring onions, peel and crush the garlic, drain and weigh the black beans
- Warm the olive oil in the pan, add the spring onions and garlic to the pan and fry them for 2 minutes
- Pour the black beans and the rice to the pan and fold everything together for 1 minute
- Roughly chop the coriander, add it to the pan and fold it into the rice. Transfer the contents of the pan to a bowl
For the Guacamole
- Halve and stone the avocados, scoop the flesh into a mixing bowl and mash with a fork
- Halve the limes and squeeze the juice into the bowl. Finely chop the coriander, add it to the bowl
- Add the salt and the olive oil to the bowl and stir everything together
For the Salsa
- Finely slice the tomatoes, spring onions, coriander, jalapenos and put them in a bowl
- Peel and grate the garlic and add it to the bowl
- Cut the lime in half and squeeze the juice into a bowl
- Sprinkle the salt and olive oil into the bowl and mix everything together with a fork
For the Quesadillas
- Place one tortilla in a large frying pan, on a cold stove and spread over the refried beans
- Finely slice the spring onions and sprinkle over the refried beans
- Sprinkle dairy free cheese over the top of the spring onion
- Sprinkle a few drops of tabasco over the top of the of the spring onions
- Place a second tortilla on top of the first, turn on the stove and fry on a medium heat for 2 minutes, flip the quesadilla and fry for another 2 minutes
- Take the quesadilla off the stove, put it on a big square of tin foil, build your burrito and roll it up in the tin foil
- Cut the quesaritos in half and serve