Mexican Burrito

This is yesterday's meal, just as delicious today and €1 cheaper! Individually packed in sustainable disposable packaging. In the kitchen, we are all fans of this Mexican dish, which is 100% plant-based (vegan). We fill the burrito with a rich chili of beans, chickpeas, and aubergine, along with spicy seasoned rice. On the side, you get a crunchy Mexican salad, dressed with a refreshing lime vinaigrette.

Mexican Burrito

Aubergine, pointed cabbage, carrot, yellow beet, radish, white onion, spring onion, garlic, red pepper, sweet potato, lime juice, fresh coriander, brown beans, chickpeas, corn, black beans, chili powder, ginger, cinnamon, cumin seeds, coriander seeds, turmeric, oregano, paprika powder, allspice, basmati rice, Camargue rice (red rice), brown rice, soft tortilla (contains gluten), chipotle peppers in adobo sauce (contains soy), Dijon mustard, gluten-free soy sauce, Tabasco, tomato purée, light brown sugar, extra virgin olive oil, white wine vinegar, pepper and salt, sunflower oil.

Allergens: gluten, mosterd, soja, sulfiet.

Microwave

Heat the burrito loosely covered for 3-4 minutes. Serve with the salad (cold).

Oven — 200°C, 15-30 minMarleen's choice

Preheat the burrito covered with an oven-safe plate or aluminium foil for 10 minutes. For the last 5-10 minutes, heat uncovered. Serve with the salad (cold). Disposable containers cannot go in the oven, transfer to an oven dish.

Energy137,02 kcal

Fat3,24 g

of which saturated0,55 g

Carbohydrates20,06 g

Dietary fibre4,35 g

Protein4,65 g

Salt0,5 g

Average weight: 540 g