As this post goes live, I’ll be living it up in Venice with two of my best mates! I’ll try and take photos of all the delicious Italian cuisine I’m sure I’ll be scoffing my face with. But for now, we do Vegan Mexican style! This recipe is one of my go-to lunch or dinners because its easy, cheap and incredibly tasty. As always, feel free to mess around with the ingredients, otherwise, why mess with perfection!
There is really no specific recipe here folks, just the usual suspects
- Tortilla wraps
- Organic black and kidney beans
- Brown rice (I used left-over turmeric rice with chickpeas)
- Cumin, coriander, chilli powder, garlic and salt and pepper
- Vegan cheese if you please
For anyone in the UK, these organic beans from Sainsbury’s are the bomb, so much nicer than the tin stuff :). I fried up some onions with the spices and then added in the beans with some fresh parsley.
Any rice is fine, but I just used up some left-over rice I had made with turmeric, lemon and chickpeas.
I put the avocado down first, so it sticks to the tortilla, then the rice, beans, cheese and tomato. Finish with some salt and pepper, roll up and you’re ready to go!