Everyday cooking
Veggie Burritos
![cooktime]()
Cooking time20 min![preptime]()
Prep time15 min![servings]()
ServingsPortions 4
- 100 g Violife Tex-Mex Style Shreds
- 100 g Mozzarella Style Shreds
- 2 cups cooked rice
- 2 tbsp fresh cilantro, chopped
- 2 limes, juiced
- 2 tbsp vegetable oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can black beans, drained
- 1 tbsp chili powder
- 1/2 tsp ground cumin
- 2 tsp sriracha
- salt and pepper
- 4 large tortillas
- 1 tin of corn
- In a large bowl, toss together cooked rice, fresh chopped cilantro and lime juice.
- In a medium pan, heat some oil and sauté your onion for 5-8 minutes. Then add garlic and cook for 1 more minute.
- Lower the heat and add beans for a further 5 minutes, adding chilli, cumin and sriracha. Season well and remove from heat.
- Place tortillas in a clean pan and heat for 2 minutes on each side.
- Fill each tortilla with rice, bean mixture, corn and a handful of Violife Tex-Mex Style and Mozzarella Style Shreds.
- Wrap each tortilla tightly and serve warm.
- If you would like your Violife Shreds to melt more just pop in the oven for 10 minutes on a lined baking tray at 180°C (350 F).
