Sweetcorn, Broccoli, and Tofu Burrito
Ingredients
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 150g drained tinned sweetcorn
- 150g approx firm tofu, cut into bite sized pieces, or use quorn pieces
- 130g frozen broccoli, defrosted and chopped small, or use fresh blanched
- Olive oil, enough
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- Big pinch of dried oregano
- Big pinch of ground cinnamon
- Chilli flakes or powder to taste, I used chipotle flakes
- 1 tbsp tomato puree
- Salt and pepper, to taste
- Soft wheat flatbreads
- Cheese, enough, to grate, or use crumbled feta cheese
- Small bunch of coriander, roughly chopped
Preparation
In a pan over a moderate heat, add onion and fry in a spot of oil for around 5 minutes.
Add tofu or quorn and garlic and continue to fry for a couple more minutes.
Add the spices and oregano and cook for a minute or two more.
Add tomato puree and mix that in, add a splash of water to get things simmering nicely.
Cook for around 5 minutes.
Remove from heat and add fresh coriander.
Place a tablespoon or so of this mix in the centre of a flatbread, add enough grated cheese, pull up the seams and roll as a burrito.
Add a splash of oil to a non-stick frying pan and fry burrito seam side down to begin with, over a moderate heat, for around 3 minutes on each side, until crisp and golden and cheese is melted within.
Notes
Frozen broccoli can be defrosted and added to the burrito mix for an easy addition of green vegetables; store any remainder back in the freezer.
