Go Back

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.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 2 people
Cuisine: Mexican
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 tortilla wraps gluten-free, if needed
  • 6 vegan meatballs
  • 50 g vegan feta cheese
  • 100 g spinach
  • ½ tsp chilli flakes
  • 2 cloves of garlic
  • Juice of half a lemon
  • 2 grilled chilli peppers to serve

Method
 

  1. Cook the meatballs according to the packet instructions and set them aside. This can be done well ahead and kept refrigerated.
  2. 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.
  3. 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).
  4. Roll up the burritos and cut them in half.
  5. Serve warm with salsa or a crispy salad.