Baby got no beef burrito with charred corn salsa recipe

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Burritos are easy to make and probably one of the more nutritious fast foods, especially when filled with all this delicious plant-based goodness. Shortcuts are totally possible leftover plain rice instead of green rice, or any chopped salad or even no salad instead of charred corn salsa. And make an extra one for lunch the next day!

  • Yield: 4 Servings

Ingredients

For the Salsa
  • 2 red pointed (bell) peppers
  • scant 3 cups (400 g) frozen sweetcorn/corn kernels, defrosted or use fresh cobs/ears if in season
  • 1 jalapeno or hot green chilli/chile, diced
  • ½ red onion, diced
  • handful of fresh coriander/cilantro leaves, plus extra to serve
  • 1 teaspoon salt
  • 1 freshly squeezed lime juice
For the Green Rice
  • large bunch of fresh coriander/cilantro
  • small handful of fresh mint
  • 1–2 teaspoons salt, to taste
  • 4 garlic cloves, peeled
  • ⅔ cup (120 g) basmati rice
To Serve
  • 4 large flour tortillas, 30 cm/12 inches in diameter
  • 8½ oz (240 g) green jackfruit & 3 bean chilli
  • vegan soured/sour cream, such as Oatly Creme Fraiche
  • pickled red chillies/chiles (optional)
  • hot sauce (optional)
  • lightly oiled baking sheet
How to Make It
  1. To make the salsa, roast the (bell) peppers over an open flame or under a very hot grill/broiler until blackened all over. Put in a bowl, cover and set aside for a few minutes. Meanwhile, put the sweetcorn/corn kernels on a lightly oiled baking sheet. Put under a very hot grill/broiler for about 12–14 minutes until the corn has blackened slightly. Turn as needed. Set aside to cool slightly.
  2. If using fresh corn cobs/ears, preheat the oven to 220˚C (425˚F) Gas 7. Wrap the cobs in foil with a little olive oil and salt, then roast in the oven for 30–40 minutes. Put the remaining salsa ingredients into a small bowl and mix well. Peel, deseed and roughly dice the roasted (bell) peppers and add to the bowl along with the charred corn. Mix the salsa well and set aside in the fridge.
  3. To make the green rice, blend all the ingredients, apart from the rice, with 175 ml/¾ cup water. Put the rice in a steamer or pan and pour over the green blended liquid. Steam or cook over a low heat until the rice is al dente. If using a pan, cook until al dente, then cover the pan with a clean kitchen towel and lid, and set aside to steam for 10–15 minutes. Fluff the rice well with a fork before serving.
  4. To assemble, warm the tortillas on a plate covered with a damp paper towel in the microwave on High for about 40 seconds. Lay a tortilla on a flat surface. Place 2 heaped tablespoons of green rice across the centre, then 2 tablespoons of jackfruit chilli and 2 tablespoons of salsa. Add the sliced avocado, if using. Finally, layer a dollop of sour/soured cream and a sprinkle of pickled chillies/chiles or hot sauce if you like. Roll up, then slice in half to serve.
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