We’ve had some stunning weather these past few days. Evenings have finally warmed up and they invite you to sit outside for hours with a light supper and a glass of icy cold beer or white wine.
Today’s dish is my idea of an ideal warm-weather supper. It is bursting with flavour, colourful, filling and yet still light. The Mexican theme has been inspired by all the amazing recipes I’ve seen all over the blogsphere for Cinco de Mayo – I know I am late to the table, but there is never a bad time to a have a good burrito with a proper vegan tortilla filling! Plus, I haven’t had one for a very long time so I’m really looking forward to sinking my teeth into one of these juicy babies (well, not literally, but you know what I mean)… Don’t let this recipe scare you! It may seem very elaborate and time consuming, but it really isn’t that bad. The only thing that’s really time consuming is making your own tortillas, but you can always buy those if you’re pressed for time. As you can see, despite many many rounds of practice, I’m still yet to achieve perfectly round tortillas. It’s all very well when they are small, but making a thin and large (mine are 24 cm diameter) and round tortilla takes a lot of skill and my hat off to all amazing round tortilla makers out there…I salute you!! I even bought some tortillas in case all of mine resemble the shape of France (or Italy), but after some thought I concluded that while mine may look a bit wonky, they definitely taste way better than the shop-bought ones. They are thinner (as that’s how I like them) and contain zero E numbers – the same cannot be said about the shop bought tortillas, unfortunately…
3 cups / 375 g white flour 1 tsp baking powder 1 level tsp salt ¼ cup / 60 ml olive oil about ¾ cup / 180 ml hot water
SALSA
25 plum tomatoes (they tend to be sweeter) / 3 large tomatoes 10 cm spring onion (white part), sliced handful of coriander, chopped ½ tsp hot chilli flakes juice of ½ lime salt & pepper, to taste pinch of sugar (if your tomatoes aren’t sweet)
RE-FRIED BEANS
1 and ½ cup of dry black beans, soaked overnight (550 g cooked) 2 tbsp olive oil 1 small onion, finely diced 2 cloves garlic, finely diced 2 level tsp ground cumin 1 level tsp smoked paprika 1 level tsp cayenne pepper 3 tbsp lime juice 1 level tsp salt black pepper
GUACAMOLE
3 small ripe avocados juice of ½-1 lime salt pepper
RICE
1 cup brown rice 2 handfuls of coriander, chopped lime salt pepper
OTHER TOPPINGS
cos lettuce, shredded
