Vegan meatball and spinach burritos
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 and jarred products.
Ingredients
Method
- 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.