Vegan Quesadilla Burritos Bosh TV

Quesadilla Burritos

  • Simple
  • 0:25 m
  • 21 ingredients

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: 4

Ingredients

For the chiptole strips

  • 2 tbsp chipotle paste
  • 4 tbsp olive oil
  • 1 x 225g block of smoked tofu
  • 1 red bell pepper
  • 1 lime

For black bean rice

  • 1 tbsp olive oil
  • 1 clove garlic clove
  • 100g black beans
  • 1 x 200g microwave bag of basmati rice
  • 20g coriander
  • 2 spring onions

For quesadilla

  • 2 spring onions
  • 8 tortilla wraps
  • 400g refried beans
  • 100g plant-based cheese
  • Tabasco

For the quick guac

  • 1 tbsp olive oil
  • 1 avocado
  • 1 lime
  • ½ tsp salt
  • 10g coriander leaves

Salsa

  • 1 tbsp jalapeños from a jar
  • 1 tbsp olive oil
  • 2 medium tomatoes
  • 2 spring onions
  • ½ tsp salt
  • 1 minced garlic clove

Before you start

Tofu press | Microwave | Frying pan | 2 x mixing bowls

Step 1

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

Ingredients

  • 2 tbsp chipotle paste
  • 4 tbsp olive oil
  • 1 x 225g block of smoked tofu
  • 1 red bell pepper

Step 2

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

Ingredients

  • 1 tbsp olive oil
  • 1 clove garlic clove
  • 2 spring onions
  • 100g black beans
  • 1 x 200g microwave bag of basmati rice
  • 20g coriander

Step 3

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

Ingredients

  • 1 tbsp olive oil
  • 1 avocado
  • 10g coriander leaves
  • ½ tsp salt

Step 4

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

Ingredients

  • 1 tbsp jalapeños from a jar
  • 1 tbsp olive oil
  • 2 spring onions
  • 1 lime
  • ½ tsp salt
  • 2 medium tomatoes
  • 1 minced garlic clove
  • 1 lime

Step 5

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

Ingredients

  • 8 tortilla wraps
  • 400g refried beans
  • 100g plant-based cheese
  • Tabasco
  • 2 spring onions