magine this scenario: you are busy with exam reading, and are gradually reasonably tired of living on chocolate, coffee and rye bread… you may want to eat something dirty, but still healthy for lunch.
You finally pull yourself away from the books, and a moment later the whole hut smells of Mexican spices and fresh vegetables. Fast, easy, healthy and really delicious. The rest of the household, friends and neighbours are attracted like hungry vultures.
The result? Truly “just” a burrito. A vegetarian burrito. A soiled, spicy and crispy burrito filled with generous amounts of avocado salsa, beans, scrambled eggs and mozzarella cheese folded into delicious vegetable tortillas from No Fairytales.
At the time of writing, I have just sent my bachelor thesis away and had gradually begun the preparations for the oral exam. In parallel, I have launched a mini-project. It consists in all its simplicity in getting more vegetables into the system… and a little less coffee and chocolate. Mostly because the distribution has been a bit skewed the last few weeks up to delivery.
VEGETARIAN BURRITO IN COLLABORATION
In this connection, I have teamed up with No Fairytales, which sells high-fibre and delicious vegetable tortillas with 45% vegetables in. A couple of vegetarian burritos with their tortillas, and then the project is more vegetables just in progress!
I’ve been eating them for lunch for a few days and I’ve already filled the fridge and cupboards again so I can continue the shoal a little longer. It’s just so easy and healthy, and quick just to twitch together in the middle of reading. And hey, it’s a varied diet, if you switch between carrot tortillas and beetroot tortillas, right?
BURRITO WITH AVOCADO SALSA
The healthy vegetable tortillas with carrot (or beetroot) contain 30% fewer calories compared to regular wraps, and then they taste good. As in REALLY GOOD. The pancakes are a really good substitute for the classic tortilla pancakes if you want to sneak little extra vegetables into your diet. They have a nice soft texture, are a little sweeter in taste and then they are just so colourful and nice to look at. They form the perfect base for a chatty and delicious vegetarian burrito.
Have you jumped in the kitchen yet?
Swing by one of the vendors below, throw a few packets of tortillas in the cart, then hop in the kitchen and make yourself a vegetarian burrito! It can be highly recommended!
Practical: The products are sold in Netto, Føtex and Bilka. They can be found in the refrigeration department.
INGREDIENTS
AVOCADO SALSA
1.5 ripe avocado
125 g small sweet tomatoes
1-2 tablespoons red onion
1 teaspoon juice from a lemon or lime
2 tablespoons parsley ((or coriander))
Salt
Possibly. 1/2 clove garlic
FRIED BEANS
1 can brown beans
2 tablespoons oil
2-3 teaspoons cumin
1 nip chili powder
Salt
FURTHER
3 eggs
1 scoop fresh mozzarella
4 vegetable tortillas from No Fairytales
Instructions
FILL
- Pour the beans into a sieve and rinse them thoroughly with water. Let them lie and drip off while you make the avocado salsa.
- Finely chop the red onion and parsley and cut the tomatoes into small cubes.
- Mash avocado roughly in a bowl, and add onion, parsley, tomatoes, lemon juice and possibly. garlic. Stir well and season with salt.
- Set the bowl aside and place oil, cumin, chili and a little salt on a large pan turned on high heat.
- When the pan is hot, add the beans. Turn them continuously and let them fry until they are thoroughly warm and have been bitten.
- While the beans are frying, make the eggs into creamy scrambled eggs. See how I do here: creamy scrambled eggs, and finally do not give them too much.
COLLECT BURRITO
Place 4 tortilla pancakes on the kitchen table and spread 1/4 avocado salsa, fried beans, scrambled eggs and mozzarella in the centre of each pancake.
Close each tortilla pancake by folding 2 of the sides over the filling, then roll the two remaining sides of the pancake until it is closed like a burrito.
The 4 burritos are fried golden on a dry pan and eaten hot and freshly prepared.
