Veggie Burrito One Pot
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 600 ml vegetable stock
- 200 g lon rain rice
- 1 can corn
- 1 can kidney beans
- 1 can tomatoes, chunky
- 1 cup crème fraîche
- 150 g cheese, rated, e.., Gouda
- 1 bunch spring onion (s)
- 2 tomato (s)
- 1 onion (s)
- 1 spice mixture, Mexican
- Oil for frying
For the guacamole:
- 2 avocado (s)
- 1 onion (s)
- 1 lime (s)
- salt and pepper
- chili
- Cayenne pepper
Print Recipe
Pin Recipe Instructions
- Dice the onion and sauté in a little olive oil in a deep pan or wok.
- Pour in the vegetable stock and add chopped tomatoes, corn and kidney beans, season with Mexican spices to taste. Then bring to the boil. Add the rice so that it is completely covered with the stock and simmer until it has absorbed the liquid.
- In the meantime, prepare the guacamole. Halve the avocados, remove the stone. Remove the pulp with a spoon and mash it with a fork to make a fine pulp. Cut the onion into fine cubes and add to the sauce. Add the lime juice, garlic and spices to the sauce and stir everything together.
- Remove the vegetables and rice from the heat and sprinkle with the cheese. Put the lid on and wait for the cheese to melt. Place the crème fraîche and the guacamole on top of the cheese.
- Wash and dice the tomatoes and clean the spring onions and cut into thin rings. Distribute both on the dish.
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