Vegetable Chilli “Burrichiladas”

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6 people
Meal course
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3 whole
Baby courgettes - sliced into thin rounds
1 whole
Green pepper - deseeded and finely sliced
1/2 whole
Red pepper - deseeded and finely sliced
2 whole
Celery stalk - strings removed and finely chopped
1 large
White onion - peeled and roughly chopped
2 whole
Garlic clove - peeled and finely chopped
1 whole
Green chilli - De-seeded and sliced
2 tbsp
Rapeseed oil
1 tsp
Ground cumin
1 tsp
Chilli powder
1 tsp
Ground coriander
1 pinch
Ground cinnamon
400 g tin
Plum tomatoes
1 whole
Vegetable stock cube
1 tbsp
Red wine vinegar
400 g tin
Kidney beans
1 .
For the béchamel
500 ml
2 heaped desert spoon
Corn flour - mixed into a paste with a splash of water
1 whole
Vegetable stock cube
1 tbsp
2 .
To serve
100 grams
Brown rice - cooked to pack instructions
6 whole
Large Wraps
6 handful
Mature cheddar cheese - grated
1 Twist
Black Pepper
Vegetable Chilli “Burrichiladas”

If you’re after a good homemade guacamole recipe then check out mine here…… 

  1. Preheat the oven to 180’C
  2. In a large saucepan or casserole dish, heat the oil and then fry the onions for 5-6 minutes until softened. Add all the remaining vegetables, garlic and chilli and fry off for another 5 minutes, stirring regularly. Add the spices and cook for a further 2 minutes, making sure all the vegetables are well coated in the mixture. Add the remaining ingredients to the pan, bring to the boil and then cover and cook for 20 minutes. After the 20 minutes remove the lid and cook for another 20 minutes.
  3. While the chilli is bubbling away make the white sauce by heating the milk in a saucepan until steaming. Once steaming, stir in the flour paste and the stock cube and continue to stir until thickened. Stir in the mustard and set aside. Once the chilli is cooked, stir in the rice and then turn off the heat.
  4. Grease a large oven proof rectangular dish with a splash of oil
  5. Lay one wrap out at a time, spread the chilli filling down the middle and roll the wrap up – place in the oven dish and repeat the process with the other wraps. Pour over the white sauce, top with cheese and a twist of pepper and bake in the oven for 30 minutes.
  6. Serve with salad and a good dollop of homemade guacamole.

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