Method
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1
Heat the oil in a pan
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2
Add the onions & cook them until they’re translucent.
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3
Add the garlic & cook them until you’ve released the aroma.
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4
Add the chilli, red peppers & stir it all round so the peppers have begun to soften.
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5
Add the smoked paprika, ground coriander, cumin, salt, tabasco & stir it all round so the spices have covered the entire contents of the pan.
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6
Add the potatoes into the pan & stir them round so they’re well covered in spices & have started to crisp up on the edges.
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7
Add the black beans & stir them into the mix.
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8
Put roughly 1/3 cup cooked basmati rice in the middle of a tortilla.
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9
Add a good pinch of dairy free cheese on top of the rice.
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10
Put roughly 1/3 cup of the potato mix on top of the rice & ‘cheese’.
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11
Cut out a triangle from one of the tortillas (try & cut 3 triangles out of one tortilla (the sides of the triangle should be roughly 2.5”) & put the triangle on top of the rice, cheese & potato in the middle of the tortilla.
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12
Brush the edges of the tortilla with almond milk.
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13
Fold the edges of the tortilla into the middle to form a samosa-shaped parcel.
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14
Pick up the burrito samosa & put it on to a baking tray (that’s lined with parchment paper).
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15
FOLD SIDE DOWN - this is important so it doesn’t break open.
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16
Repeat the process until all the ingredients have been used.
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17
Bake the burrito samosas at 200℃ (392℉) for 15 minutes (or until they’ve crisped up on top & have begun to darken in colour).
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18
erve immediately with a big pot of home made guacamole! BOSH!