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Saturday, 11 May 2013

Speed of Light Spinach & Black Bean Burrito

Serves 2
Preparation time: 10  minutes

Today was a lazy Saturday, I finally got my hair trimmed and decided to run to the hairdressers as I haven't done any for a few weeks now. When I got back I was staaaarving, I needed food that was filling, that would be ready at lightning speed and rewarding, something that said 'Well done you for getting off your backside at long last!' I perused around different recipe blogs and was inspired to make a baby spinach and black bean burrito. 

What I love about this burrito is that the ingredients don't need to be cooked (except for 2 minutes of heating the beans and wraps), the fresh ingredients makes it  really fresh and tangy - minimal hassle, minimal time,  this is good simple food that gets straight to where it's supposed to be - your taste buds, in no time at all.

You'll be eating these at the speed of light too!

For the wrap -
2 large handfuls of baby spinach leaves, washed
2 soft whole wheat wraps
1 ripe avocado, sliced
pinch of salt
juice of 1/2 a lime
3/4 of a can of black beans
1 T of vegan mayonnaise or vegan sour cream (optional)

For the pico de gallo sauce -
10 baby tomatoes
1 spring onion, roughly chopped
1/2 yellow onion, roughly chopped
juice of 1/2 a lime
pinch of salt
a few drops of tabasco (optional - add according to taste)

Heat the beans with a pinch of salt in a small pan. Heat the wraps for a couple of minutes in the oven or grill. Meanwhile place all the pico de gallo ingredients in a  food processor and blend for a few seconds, not too much, you want the sauce to be chunky. 

Place the wraps on plates and add the beans, spinach leaves and avocado. Squeeze the 1/2 lime juice over the wraps, then add a generous amount of pico de galla sauce and a dollop of vegan mayonnaise or vegan sour cream if using.

Roll it, eat it, love it!

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