Spiced Black Bean Burritos
This is an exclusive recipe from Sophie Waplington (@sophsplantkitchen) new cookbook 'Soph's Plant Kitchen'. Soph is a qualified personal trainer with a big passion for food + BEANS! She knows the vital role diet - and particularly eating plenty of protein + fibre - aka BEANS! plays in nurturing a healthy body + a happy mind.These burritos are naturally plant-based. The cashew cream cheese is optional, and the recipe will work just as well with a dollop of yogurt or grated cheddar.You can also make a big batch + freeze them for speedy grab + go breakfasts!
Source: Bold Bean Co
Ingredients
- quinoa
- wholemeal wraps or roti
- blank
- spring onions, white parts finely chopped
- red chilli, finely chopped
- Large handful of fresh coriander, leaves and stalks separated, stalks finely cho
- ground coriander
- ground cumin
- smoked paprika
- cayenne pepper
- of ground cinnamon
- garlic cloves, minced
- tomato purée
- jar of Queen Black Beans with their bean stock or 2 x 400g cans black beans
- smooth peanut butter
- Extra virgin olive oil
- Squeeze of lime juice
- large ripe avocado
- chopped red onion
- chopped red chilli
- Juice of 1 lime or lemon
- olive oil, plus more to taste
- salt, plus more to taste
- Small handful chopped cherry tomatoes
- Small handful very finely chopped fresh coriander leaves
- cashews, quick-soaked in boiling water for at least 15 minutes
- nutritional yeast
- Juice of 1 large lemon
- sea salt
- of ground black pepper
- garlic cloves
- water, for blending to desired consistency
- per burrito of Cashew Queso or you can use shop-bought cheese or a dollop of yog
- Quick-pickled Red Onions