Veggie Burrito
1. In a large bowl, toss together cooked rice, fresh chopped cilantro and lime juice.
2. In a medium pan, heat some oil and sauté your onion for 5-8 minutes. Then add garlic and cook for 1 more minute.
3. Lower the heat and add beans for a further 5 minutes, adding chilli, cumin and sriracha. Season well and remove from heat.
4. Place tortillas in a clean pan and heat for 2 minutes on each side.
5. Fill each tortilla with rice, bean mixture, corn and a handful of Violife Mexican Style Shreds.
6. Wrap each tortilla tightly and serve warm.
7. If you would like your Violife Mexican Style Shreds to melt more just pop in the oven for 10 minutes on a lined baking tray at 356°F.
Shop Ingredients
Directions
1. In a large bowl, toss together cooked rice, fresh chopped cilantro and lime juice.
2. In a medium pan, heat some oil and sauté your onion for 5-8 minutes. Then add garlic and cook for 1 more minute.
3. Lower the heat and add beans for a further 5 minutes, adding chilli, cumin and sriracha. Season well and remove from heat.
4. Place tortillas in a clean pan and heat for 2 minutes on each side.
5. Fill each tortilla with rice, bean mixture, corn and a handful of Violife Mexican Style Shreds.
6. Wrap each tortilla tightly and serve warm.
7. If you would like your Violife Mexican Style Shreds to melt more just pop in the oven for 10 minutes on a lined baking tray at 356°F.