VEGETARIAN BEAN BURRITO RECIPE | JAMIE OLIVER BEAN RECIPES
Beans are magical little things and massively underrated. I’m showing them some love by pairing them with exciting Mexican flavours.
Total Time 40 minutes
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 180°C/350°F/ gas 4. Peel and finely slice the onion, then deseed and slice up the pepper. Coarsely grate the cheese.
- Heat a little oil in a frying pan over a medium-low heat and gently fry the onion for 10 minutes, or until softened.
- Peel and crush the garlic, then add to the pan along with the chilli powder.
- Add the tomato purée and the tomatoes, breaking them up with a spoon as you go, then drain and add the kidney beans.
- Cook for 10 minutes, or until slightly reduced, then season to taste with sea salt and black pepper.
- In a separate pan, fry the pepper in a little oil until starting to soften, then set aside.
- Divide the filling mixture in half, then blitz one half with a stick blender to form a bean paste – if you don’t have a stick blender, mash with a potato masher.
- Spread the tortillas with the warm bean paste, then add a serving spoon of the filling and a spoonful of red pepper, and sprinkle with cheese. Roll up the tortillas and place on greased baking tins.
- Bake for 5 to 10 minutes, or until golden and warmed through.
- Dress the salad leaves in a little oil and vinegar, then serve alongside your bean wraps.
Nutrition Facts : Calories 416 calories, FatContent 9.3 g fat, SaturatedFatContent 3.9 g saturated fat, ProteinContent 19.5 g protein, CarbohydrateContent 67.8 g carbohydrate, SugarContent 14.4 g sugar, SodiumContent 0.9 g salt, FiberContent 11.2 g fibre
BLACK BEAN VEGGIE BURGER RECIPE | JAMIE OLIVER RECIPES
These veggie burgers are packed with protein, a nutrient that is often lacking from a vegetarian diet. But of course, you don’t have to be a vegetarian to enjoy these! Oozy mozzarella, punchy balsamic onions and a tangy, crunchy slaw make this dish a weeknight staple, and you can whip it up in under an hour.
Total Time 40 minutes
Yield 2
Number Of Ingredients 15
Steps:
- Peel the onion, finely slice into rounds and place in a small bowl with the balsamic and a pinch of sea salt. Set aside.
- Halve, deseed and finely chop the chilli. Trim and finely chop the spring onions. Place both in a mixing bowl. Drain the beans and pat dry with kitchen paper. Add to the bowl, along with the breadcrumbs.
- Season, then scrunch the bean mixture together with clean hands. Divide into 3 balls, flatten into patties and place 2 in the fridge to chill for 10 minutes (wrap and freeze the spare for another day).
- In a small bowl, combine half the lemon juice, 1 tablespoon of extra virgin olive oil and the yoghurt. Season well. Trim the kale and mix into the dressing with the rocket. Put aside.
- Heat 1 tablespoon of olive oil in a non-stick pan over a medium heat. When the pan is hot, fry the burgers for 4 minutes on each side, or until golden. If they colour too quickly, reduce the heat.
- Slice the tomato and mozzarella into rounds and open the buns.
- When the burgers are almost cooked, top each one with mozzarella. Cover the burgers with a lid for 2 minutes to melt the cheese.
- Set another pan over a high heat and warm the bun halves, cut-side down, for 2 minutes or until toasted.
- Lift the onions out of the balsamic with a fork.
- Pop slices of tomato on each bun base, and a burger on top. Top with the balsamic onions and the bun lid. Serve the kale salad alongside.
Nutrition Facts : Calories 652 calories, FatContent 25.1 g fat, SaturatedFatContent 7.8 g saturated fat, ProteinContent 30.5 g protein, CarbohydrateContent 73.4 g carbohydrate, SugarContent 14.0 g sugar, SodiumContent 1.7 g salt, FiberContent 18.0 g fibre
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