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Veggielicious Burrito

Veggielicious Burrito

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Veggielicious Burrito

For 2 people

Preparation time: 30 min, Cooking time : 40 min


  • 200g round brown rice
  • 3 tbsp tomato paste
  • 2 tbsp olive oil
  • salted boiling water
  • 10 large mushrooms
  • 15 mini zucchinis or a large one
  • 1 handful of a mix of salad
  • 1/2 diced avocado
  • 2 wholewheat tortillas
  • Salt and pepper
  • Sauces : 1 small red onion, 10 sprigs of chives, 4 tbsp of ketchup, 4 tbsp of sour cream, salt and pepper


  • Preheat the oven to 200°C.
  • Start by preparing the tomato risotto.
  • In a saucepan, heat one tbsp of olive oil. Add the rice and cook until golden.

  • Add the tomato paste and stir.

  • Add one ladle of salted boiling water and allow the rice to draw turning regularly.

  • When the water is totally absorbed,add another ladle of water and continue like this until the rice is totally cooked. Add salt and pepper.

  • While the rice is cooking, slice the mushrooms and the zucchinis.
  • Lay down the vegetables in a baking dish and brush with 1 tbsp olive oil.

  • Bake the vegetables for 20 minutes.
  • Prepare the sauces : dice the red onion and mince chives.
  • For the red sauce: mix the ketchup with the red onion et half of chives. Add salt and pepper.
  • For the white sauce: mix the sour cream with the remaining chives. Add salt and pepper.
  • Put the tortillas on a clean surface.
  • Add one layer of salad, then a generous layer of tomato rice, a layer of mushrooms and zucchinis, and finally a layer of diced avocado.

  • Roll tightly the tortilla.

  • Toast the tortillas in a sandwich grill and cut each tortilla in half.
  • Serve with potatoes chips and carrots drizzled with a little bit of olive oil and  baked in oven at 200°C for 15 to 20 minutes.

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