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Spicy swede burritos with corn salsa recipe

Spicy swede burritos with corn salsa recipe

1 rating

Make these vegan burritos for a healthy Mexican-inspired fakeaway. Filled with gochuhang-spiced swede, a corn salsa and rice, these wraps will soon become a family favourite. See method

Ingredients

  • 45g gochujang paste
  • 2 tbsp reduced-salt soy sauce
  • 1 tbsp olive oil
  • 1 swede, peeled and cut into 2cm chunks
  • 200g long-grain rice
  • 200g frozen sweetcorn
  • 150g cherry tomatoes, quartered
  • 4 spring onions, trimmed and thinly sliced
  • 1 lime, zested and juiced
  • 4 tortilla wraps
2 of your 5-a-day and a source of fibre

Each serving contains

  • Energy

    1980kj
    470kcal     24%

  • Fat

    8g 12%

  • Saturates

    2g 11%

  • Sugars

    14g 15%

  • Salt

    1.8g 29%

of the reference intake
Carbohydrate 82.8g Protein 12g Fibre 7.7g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Whisk the gochujang paste with the soy sauce and olive oil. Toss with the swede in a baking tray. Roast for 40-45 mins, turning halfway, until golden and tender.
  2. Meanwhile, cook the rice to pack instructions. Heat a lidded frying pan over a high heat. Add the sweetcorn, stirring until it stops steaming, then use a spatula to press down on the corn for 30 secs. Stir again and repeat for 6-7 mins until charred. Season with black pepper and transfer to a bowl with the tomatoes, spring onions and lime zest and juice.
  3. When the swede is almost ready, add the wraps to the oven for 2 mins until warmed through but not crispy. Lay the wraps out on plates. Divide the rice among them, then top with the swede and the corn salsa. Wrap up tightly to serve.

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