200°C · 15-30 minAllergens
Gluten
Sulfiet
Mosterd
SojaMexican Burrito
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, carrot, yellow beet, radish, pointed cabbage, white onion, spring onion, garlic, red pepper, sweet potato, lime juice, fresh coriander, brown beans, chickpeas, corn, chili powder, ginger, cinnamon, cumin seeds, coriander seeds, turmeric, oregano, paprika powder, allspice, basmati rice, brown rice, soft tortilla (contains gluten), chipotle peppers in adobo sauce (contains soy), Dijon mustard, gluten-free soy sauce, Tabasco, tomato puree, light brown sugar, white wine vinegar, pepper and salt, sunflower oil.
Allergens: gluten, mosterd, soja, sulfiet.
Microwave
Heat the burrito loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). 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 (1 person) to 20 minutes (2 or more persons). In the last 5-10 minutes, uncover it. Serve with the salad (cold). Disposable containers cannot go in the oven; transfer to an oven dish.