Burritos with fried avocado

This one was inspired by a recipe from the Leon cookbook Fast vegan, a cookbook I can highly recommend, because so far, every single recipe I have tried (lots of them) turned out really delicious.

If you like a good burrito with all the trimmings, you’ll enjoy this recipe, too.

There are a few components to it:

  • Fried avocadoes
  • Bean chilli
  • Guacamole
  • Cashew sour cream
  • Salsa
  • Cheese
  • Tortilla

Don’t worry, these are all easy to make and prepare, they just require a bit of preparation. Of course you can buy pretty much everything ready-made, but in my house we make things from scratch, because they taste better, are healthier and we know exactly what we’re putting in our bodies.

time to make burritos!

Here is what you’ll need:

Ingredients | Serves 3

For the guacamole

  • 2 small ripe avocados, mashed
  • juice of 1/2 lime
  • salt
  • pepper
  • 1/2 tsp garlic powder
  • pinch of sugar

For the salsa

  • 1/4 of a red onion, finely chopped
  • 1/2 lb of cherry tomatoes or plum tomatoes. Large ones are ok too but I prefer the sweetness of the smaller tomatoes, cut into small pieces
  • juice of 1/2 lime
  • 1/3 of a cucumber, cut into small pieces
  • salt
  • pepper
  • a pinch of sugar

For the cashew sour cream

  • 1 cup of cashews, soaked in water for a few hours (if you forget to do this, don’t worry, as long as you have a stick/immersion blender, you should be fine)
  • juice of 1/2 lemon
  • splash of cider vinegar (about 1/2 tablespoon)
  • 1 tablespoon of nutritional yeast
  • 1/4 tsp of salt, more to taste

For the bean chilli

  • 2 tablespoons of olive oil
  • 3/4 of a red onion (the leftovers from the salsa), finely chopped
  • 2 cloves of garlic, finely chopped
  • 2 cans of beans, whichever ones you like best. Black beans, chickpeas, butterbeans, they all work. Keep the brine from the can and make chocolate mousse with it.
  • 1/2 lb of tomatoes, chopped
  • 2 corn cobs, cooked and the kernels cut off or 1 jar/can of sweet corn (fresh does taste better though)
  • 1 cup of canned tomatoes or passata
  • juice of 1 lime or lemon
  • 1 tsp of ground cumin
  • 1/2 tsp of smoked paprika powder
  • 1 tsp sriracha sauce
  • 1 tablespoon of sugar
  • 1 tsp of veggie stock powder
  • freshly ground pepper

For the fried avocado

  • 2 small ripe but still firm avocados
  • 1/2 cup of plain flour
  • 1/2 tsp salt
  • 1/2 tsp ground cumin
  • 1/2 tsp freshly ground pepper
  • 1 cup of bread crumbs
  • 1/2 cup of almond milk (or any other plant based milk)
  • oil for deep-frying. You need about 1.5 – 2 inches of oil in a medium sized pot

Other ingredients

  • 6 small tortilla wraps
  • freshly grated vegan cheddar style cheese

Now it’s time to get cooking.

Method (about 1 hour of prep)

Let’s start with the fast and easy stuff:

Guacamole: mix all the guacamole recipes together in a bowl. You can do this ahead of time, in which case you should store it in the fridge. I typically just start with all this prep and put stuff on the table as it’s ready.

Salsa: Combine all the ingredients and put them in a bowl.

Cashew sour cream: In a deep small bowl or jug, put all the ingredients and blend with a stick/immersion blender. Gradually add up to 1/3 cup of cold water to reach the desired consistency. Taste and adjust seasoning if necessary. More nutritional yeast makes it more ‘cheesy’ while more lemon juice can bring out the tanginess and saltiness.

Bean chilli: In a large pan, heat the olive oil until hot, then add onion and garlic and fry for a couple of minutes, stirring occasionally. Add cumin, paprika, stock powder, sriracha sauce and sugar and stir to mix well. Add the lime/lemon juice and stir. Then add all the other ingredients and simmer over low heat. You can keep the chilli as is or use your immersion blender to carefully blend about half the amount with a few pulses to make it more creamy, while the other half (unblended) gives it a nice chunky texture.

Fried avocados: Before starting the bean chilli, get your avocados prepared: you need 3 shallow bowls. In the first one put the flour, cumin, salt and pepper. In the middle one put the almond milk and in the third one, put the breadcrumbs. Cut your avocados into 3/4 inch thick strips, lengthwise. Mine are about as wide as my ring finger. Now get to making the bean chilli.

Once the chilli is simmering, heat up the oil for frying the avocados. While the oil is heating up, take each slice of avocado and roll it in the flour until it is coated, then dip into the milk and then roll in the breadcrumbs. I always get my fingers really messy, but the pro tip is to use one hand for the flour and breadcrumb steps, the other hand for the milk.

Place the coated avocado slices on a plate. Once the oil looks hot (if you’re fancy and have a thermometer, use it – I just wing it), take a small chunk of avocado and carefully drop it into the oil. It should sizzle nicely and the crumbing should turn golden brown within a couple of minutes.

If that’s the case you’re ready to go: place about 5-6 slices of avocado into the oil at once. Just as many as fit comfortable into the pot. Fry until they are golden brown, then take them out with a slotted spoon, letting the oil drip off as much as possible before placing them into a bowl lined with paper towels so the oil can drain further.

Repeat with the remaining avocados. While the last batch is cooking, turn off the heat from the chilli and put into a serving dish. Also, heat the tortilla wraps in the microwave for 30sec at 600W.

Call your fellow eaters and serve the avocados. Place the pot with the hot oil somewhere safe so no one gets hurt :-).

Let everyone assemble their burritos and enjoy!