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- 3 tbsp vegetable oil
- 1 red onion (finely chopped)
- 3 cloves garlic (finely chopped)
- 1 chilli (finely chopped)
- 1 red pepper (finely chopped)
- 1 tbsp smoked paprika
- 1 tbsp ground coriander
- 2 tsp cumin
- 2 tsp salt
- 2 tsp Tabasco sauce
- 3 medium sized potatoes (boiled & cut into cubes)
- 1 tin black beans
- 1.5 cups cooked basmati rice
- 1 cup dairy free cheese (grated)
- 6 or 7 tortillas
- 1/2 cup almond milk
Heat the oil in a pan
Add the onions & cook them until they’re translucent.
Add the garlic & cook them until you’ve released the aroma.
Add the chilli, red peppers & stir it all round so the peppers have begun to soften.
Add the smoked paprika, ground coriander, cumin, salt, tabasco & stir it all round so the spices have covered the entire contents of the pan.
Add the potatoes into the pan & stir them round so they’re well covered in spices & have started to crisp up on the edges.
7 Add the black beans & stir them into the mix.
Put roughly 1/3 cup cooked basmati rice in the middle of a tortilla.
Add a good pinch of dairy free cheese on top of the rice.
Put roughly 1/3 cup of the potato mix on top of the rice & ‘cheese’.
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.
Brush the edges of the tortilla with almond milk.
Fold the edges of the tortilla into the middle to form a samosa-shaped parcel.
Pick up the burrito samosa & put it on to a baking tray (that’s lined with parchment paper).
FOLD SIDE DOWN - this is important so it doesn’t break open.
Repeat the process until all the ingredients have been used.
Bake the burrito samosas at 200℃ (392℉) for 15 minutes (or until they’ve crisped up on top & have begun to darken in colour).
Serve immediately with a big pot of home made guacamole! BOSH!