My family has always had a real love of Mexican food. It lends itself to being very easy to make vegetarian, very easy to make large batches, as well as being super filling. For as long as I can remember, it became a Christmas tradition that on Christmas Eve, my sister and I would takeover the kitchen and cook a massive Mexican feast for everyone to enjoy – it meant a brief relief from the constant traditional Christmas food which of course was still delicious. The only thing we didn’t enjoy was all the washing up and pans. So, a few months back, when Mr Tutu, who also loves Mexican, fancied some, it got me thinking about whether or not I could actually do it in the slow cooker. After a few trials and tests, all of which he approved of I might add, we finally came up with our Slow Cooker Vegetarian Mexican Burritos recipe and it is one we use at least once a fortnight with leftovers for his work lunch box going down a treat too!
Ingredients (serves 4-6)
1x Bag Pulled Vegetarian Chicken
1x Sachet Mexican Seasoning
1x Packet of Mexican Microwaveable Rice
3 Peppers, slice (1 red, 1 green, 1 yellow)
1x Can of Black Beans or Kidney Beans
1x White onion, sliced
1x Can of Sweetcorn or simply use a large scoop of frozen
Salt and Pepper
Chillies – optional
To start with, turn your slow cooker on low and drizzle the olive oil in the bottom of the dish.
Next simply add all the ingredients to the pot – with the rice, do not cook it in the microwave, simply loosen the grains and tip in uncooked. I would also advice putting the sachet of seasoning in last and then giving everything a big mix.
Add a couple of tablespoons of water to help the moisture in the dish then put on the lid and leave for 4 hours. If you can stir occasionally then great but if not it will be fine.
We serve this mix in wraps with lettuce, sour cream and guacamole with some tortilla chips on the side and the whole family loves it!
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