Vegan meatball and spinach burritos
Background
Most supermarkets sell vegan meatballs which can be used for many plant-based meals. I made these vegan meatball and spinach burritos with leftover “meatballs” and chilli peppers, but you can make these from scratch or use ready-cooked & jarred products.
Ingredients
- 2 tortilla wraps (gluten-free, if needed)
- 6 vegan meatballs
- 50g vegan feta cheese
- 100g spinach
- ½ tsp chilli flakes
- 2 cloves of garlic
- Juice of half a lemon
- 2 grilled chilli peppers to serve
Instructions
- Cook the meatballs according to the packet instructions and set them aside. This can be done well ahead and kept refrigerated.
- Finely chop the garlic. Heat 1 Tbsps of olive oil in a frying pan and add the garlic and chilli flakes. Cook for about 30 seconds, then add the spinach and lemon juice. Put the lid on and sauté for 3 minutes or so, then turn off the heat. Let it cool a bit.
- Warm the tortilla wraps on both sides, then put them onto 2 plates. Spoon the spinach equally in the middle of the tortillas, then put 3 vegan meatballs on top. Crumble the cheese around the balls, then add the grilled pepper (stalk removed).
- Roll up the burritos and cut them in half.
- Serve warm with salsa or a crispy salad.
Categories
- Meal Type: - Brunch - Everyday - Fast Food - Lunch - Main - Supper
- Cuisines: - Mexican
- Occasions: - New Year - Parties
- Ingredients: - Greens & Salads
- Health and Diet: - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Calorie - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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