Healthy Vegan Burrito Recipe
Updated: Apr 30
Serves 1 300 Calories
Looking for a delicious, healthy and completely vegan recipe that's loaded with flavor and nutrition? Look no further than our amazing vegan burrito recipe! Our burritos are made with fresh, colorful veggies and protein-rich black beans, seasoned to perfection with smoky spices and herbs. Plus, they're completely customizable, so you can switch up the ingredients to suit your taste buds. This vegan burrito recipe is quick, easy, and perfect for a satisfying meal any time of the day. Make sure to try out our recipe and enjoy a delicious and nutritious vegan burrito that's sure to make your taste buds sing!
Vegan burritos can be incredibly tasty because they are often made with fresh and flavorful ingredients. The use of colorful vegetables like bell peppers, onions, tomatoes, and avocado provide not only taste but also texture and nutrition. Spices like cumin, chili powder, and paprika add a smoky depth of flavor, while herbs such as oregano add a touch of freshness. Additionally, vegan burritos often include protein-rich black beans, which make the dish more filling and satisfying. The ability to customize ingredients further makes vegan burritos a versatile option that can suit any craving or taste. Overall, the combination of fresh vegetables, hearty protein, and aromatic spices and herbs makes vegan burritos a truly delicious and nutritious meal option.
INGREDIENTS:
1 Large Wholemeal Tortilla Wrap
2 TBSP Mixed Beans in Tomato Sauce
1 TBSP Orange Pepper Finely Sliced
1 TBSP Onions Finely Sliced
1 TBSP Ice Berg Lettuce Finely Sliced
! TBSP Fresh Coriander / Cilantro
1 TBSP Avocado Finely Sliced
1 TBSP Red Cabbage Finely Sliced
1 TBSP Low Fat HUmmus
1TSP Mexican Spices
​
Method:
Mix the beans and spices together.
Place the hummus on the wrap and spread in the middle. Then the beans. Place in all of the veg allowing 1 inch free around the edge.
Fold up the bottom end. Fold in the sides and roll until closed. Serve!
​
https://www.youtube.com/watch?v=XFXvXL3msM0
My Chef Training
I found the academic side of school very hard. Suffering from dyslexia it became apparent that the vocational side of life was my calling. This is where my love of food took the next step.
At 15, I found my love for cooking. Immediately my confidence grew and I was finally good at something. Excelling my year group with my culinary skills, at 16 I enrolled at the most prestigious catering college in the country, Westminster.
This had to have been one of the most challenging, fun and eye-opening experiences I had in the real world. Commuting from Sevenoaks to London, Monday to Friday, at 16 was thrilling but tiring. Our days in the kitchen started at 9am and finished at 5pm each day. I would then go and work in a kitchen as a paid chef from 6pm-10pm.
Weekends were a no-go. I would then work from 6.30am to 10pm every other weekend and study on alternate weekends. Welcome to the real life of a chef. Or lack of.
During my time at Westminster, I had opportunities to work at the Dorchester Hotel, Hilton Park Lane, City Rhodes, Houses of Commons and Marco Pierre White’s, Belvedere.
This experience helped a team of 6 chefs win the country's biggest catering competition, Toque D’or.
High Protein Vegan Pesto Pasta Recipe
Daniel Welstead Plant Based Vegan Personal Trainer in Sevenoaks