Carly Hanna
BSc (Human Nutrition and Psychology)
Ingredients
Burrito Base
- 12 pack tortillas (choice of wheat, corn) GF
- Fillings of choice eg. diced tomatoes, lettuce, grated carrot, spring onion, diced capsicum, corn kernels, mashed avocado (guacamole), salsa, cashew cheese sauce (recipe below)
Burrito Mix
- 400g can black beans
- 400g can kidney beans
- 1 cup veggie mince (or 1 cup TVP + 1 cup water)
- ¼ cup tomato paste
- 400g can tomatoes, Mexican flavoured
- Spices: ½ teaspoon cumin, coriander, and chilli powder or for an easy alternative a burrito spice mix (can contain added salt and sugars)
Instructions
- In a medium-hot pan, fry onion in some oil and garlic until the onions are fragrant and translucent.
- Drain and rinse the canned beans before adding to the pan.
- Add in veggie mince (or TVP with water), tomato paste, canned tomatoes and spices.
- Simmer for 10 minutes, stirring occasionally.
- Serve in tortillas with fillings of choice.
If you want to pair your burrito with some sauce, take a look at Carly’s quick Vegan Cheese Sauce recipe.
If you are interested in more vegan dish ideas, please see The Vegan Diet and Lifestyle: Benefits, Risks and Meal Plans.
Having passion for mental health and nutrition, Carly’s goal is to become a registered psychologist with a focus on self-care – food, exercise, and sleep. She has a special interest in various mental health disorders, plant-based diets, and the relationship between food and mood.
Through evidence-based research, holistic approach to health and personal experience, Carly hopes to empower others’ well-being.
Carly is a part of the Content Team that brings you the latest research at D’Connect.
