Mexi Vince Burrito or Burrito Bowl

Recipe for One

Ingredients

Mexi Vince filling

• ¼ packet Mexican Vince Meal Base, about 25g
• ¼ cup boiling water, about 60ml
• 2 tablespoons black beans, drained and rinsed
• 1 large tortilla wrap or ½–1 cup cooked rice
• A handful of shredded lettuce

Capsicum salsa

• ¼ red capsicum, finely diced
• ½ small tomato, finely diced
• 1 tablespoon finely diced red onion
• A squeeze of lime juice
• A pinch of salt
• Fresh coriander, optional

Avo lime cream

• 1 ripe avocado
• 2 tablespoons Greek yoghurt or aioli
• A squeeze of lime juice
• A pinch of salt
• A splash of water, if needed

Method

1. Place the Vince in a bowl and pour over the boiling water. Stir well, cover and leave for four minutes.
2. Stir through the black beans and warm again if needed.
3. Combine the capsicum salsa ingredients in a small bowl.
4. Mash or blend the avocado with the Greek yoghurt or aioli, lime juice and salt. Add a splash of water if you prefer a thinner consistency.
5. Spoon the Mexi Vince filling into a warm wrap or serve it over rice.
6. Top with shredded lettuce, capsicum salsa and a spoonful of avo lime cream.

Avo cream note: Although you only need a spoonful for one meal, the cream works much better when made with a whole avocado. Keep the leftovers covered in the fridge and use them on toast, nachos, eggs, salads or another wrap.

Recipe for Four

Ingredients

Mexi Vince filling

• 1 packet Mexican Vince Meal Base, 100g
• 1 cup boiling water, 250ml
• ½ x 400g tin black beans, drained and rinsed
• 4 large tortilla wraps or 3–4 cups cooked rice
• ½ lettuce, shredded

Capsicum salsa

• 1 red capsicum, finely diced
• 2 tomatoes, finely diced
• ¼ red onion, finely diced
• Juice of ½ lime
• A pinch of salt
• Fresh coriander, optional

Avo lime cream

• 1 ripe avocado
• 2 tablespoons Greek yoghurt or aioli
• Juice of ½ lime
• A pinch of salt
• A splash of water, if needed

Method

1. Place the Vince in a bowl and pour over the boiling water. Stir well, cover and leave for four minutes.
2. Stir through the black beans and warm again if needed.
3. Combine all the capsicum salsa ingredients.
4. Mash or blend the avocado with the Greek yoghurt or aioli, lime juice and salt. Add a splash of water if needed.
5. Divide the Mexi Vince filling between the wraps or rice bowls.
6. Add the shredded lettuce, capsicum salsa and avo lime cream.

Make It Your Own

Add grated cheese, sour cream, jalapeños, corn, coriander or crushed corn chips. This is a very forgiving dinner, which is exactly what a weeknight meal should be.