Easy gluten free burrito
This is a super simple 1 pan dish. It's quick, easy and light on the washing up. Perfect for a midweek dinner when you are exhausted but in need of a good dinner.
Makes enough for 1 person
1 heaped tablespoon gram flour
1/2 teaspoon cumin seeds
A little water
A little oil, I used extra virgin olive oil
1 can black beans, drained and rinsed
A few jalapenos
Tabasco sauce (I used habanero tabasco)
1 teaspoon ground cumin
1 portobello mushroom, sliced
A handful of fresh coriander leaf
2 slices vegan cheese, I used Violife
The juice of half a lime
Heat your pan on a low heat
Mix the gram flour with the cumin seeds and salt, add a splash of water, mix till its smooth, you should have a thick paste. Add more water and mix, it should be a pancake batter consistency. By adding the water in this way you avoid getting a lumpy batter. Allow to rest and thicken.
Blend the black beans with the ground cumin, tabasco salt and jalapenos.
Fry the mushroom in a little oil at a high heat for 5 minutes until browned. Remove from the pan. Pour in the batter, tilting the pan so that the batter covers all of the pan. Cook for a few minutes on a medium heat, once browned flip over and do the same on the other side.
Add the black beans to half the wrap, top with the mushrooms, cheese, coriander and lime juice. Fold over the other half of the wrap and turn down the heat. Pop a lid or plate on the pan, cook for a further 5 minutes or so until heated through and serve.