This one-pan dish has SO much flavor and will save you a lot of washing up – win win, right?! This recipe yields 6 portions, so perfect for a large family, if you want some leftovers, or even if you have guests over for dinner.

Chorizo Burrito Skillet [Vegan]

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Cooking Time

20

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Ingredients

  • 6 vegan chorizos
  • 2 red onions (chopped)
  • 3 peppers – 1 red, 1 green, 1 yellow (sliced)
  • 1 cup uncooked rice
  • 2 cups vegetable stock – smoky stock if possible
  • 2 cup can chopped tomatoes
  • 1 cup sweetcorn (fresh or frozen)
  • 2 cup cooked black beans (drained and rinsed)
  • 1 cup grated vegan cheese (cheddar or Monterey Jack)
  • 1 tablespoon garlic powder
  • 2 tablespoons smoked paprika
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Preparation

  1. In a large skillet, heat a little oil over a medium-high heat, then add the chorizo and cook for 3-5 minutes until it starts to brown (if you’re using shroom dogs/sausages, take them out after 3 minutes, cut into slices then fry for a further few minutes)
  2. Set the cooked chorizo aside and fry the onions for about 3 minutes until they start to appear translucent; then add in the peppers and sweetcorn and fry a further few minutes until soft
  3. Add the chorizo back in and the rice too, stir and fry for a few minutes then add in the stock, chopped tomatoes, garlic powder, smoke paprika and black beans
  4. Make sure it’s all mixed together then leave to simmer (without a lid) on a low-medium heat until most of the liquid has absorbed (stir regularly so it doesn’t stick) – this should take about 15-20 minutes
  5. When the liquid has absorbed, taste the rice, if it’s still a little hard, add a bit more water (and paprika so it doesn’t water down the flavour) and once again wait until absorbed, continue if necessary until the rice is cooked
  6. Add the grated cheese to the top and allow to melt, then top with any extras you wish
  7. Serve and enjoy!
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