Not only are these breakfast bean burritos the ideal morning munch, they also contain loads of plant protein for that extra healthy boost.

MAKES 4// COOKING TIME 50 min

INGREDIENTS
For the filling
1 onion, finely chopped
1 red chilli, finely chopped
1 garlic clove, chopped
1 tsp cumin
2 tins black beans, drained and rinsed
1½ cups cooked brown rice
Zest and juice of 1 lime
½ cup chopped coriander
6 eggs, beaten
1 cup grated mozzarella
To assemble
4 wholewheat wraps
½ cup sour cream
½ cup salsa
1 avocado, sliced
½ cup coriander

METHOD
For the filling
1. Heat the olive oil in a pan over medium heat. Add the onion and fry until soft.
2. Add the chilli, garlic and cumin and fry for 1 minute, until fragrant. Add the beans and heat through.
3. Mash the beans slightly and season to taste. Set aside.
4. Mix the rice with the lime and coriander. Set aside.
5. Heat some more oil in the pan over low-medium and scramble the eggs until just cooked. Add the mozzarella and stir.
To assemble
1. Lay the wraps out and spread the bottom half of each one with sour cream and salsa.
2. Top this with some rice, eggs, black beans, avocado and fresh coriander.
3. Fold in the sides and roll up and enjoy your breakast bean burritos immediately.

Recipe: Elizabeth Mackenzie
Styling: Ariella Cohen
Photography: Sean Dollery // HMimages.co.za

Feel like being more adventurous? Try our sushi burritos for another healthy option!

The post Protein-packed breakfast bean burritos appeared first on MyKitchen.

Whether you are looking for a colourful and impressive starter at this weekend’s braai or just love a good, hearty vegetarian dinner, our stuffed butternuts are for you, not to mention budget-friendly!

SERVES 4 // COOKING TIME 60 mins

INGREDIENTS
2 small butternuts, halved and seeded
2 cups brown rice, cooked according to packet instructions
125g dried chickpeas, cooked according to packet instructions
70g raisins
1½ tsp ground cinnamon
2 tbsp olive oil
Salt and pepper

METHOD
1. Preheat oven to 180°C.
2. Wrap the halved butternuts in tinfoil and bake for 30 minutes, until cooked.
3. In a large bowl, mix together the rice, chickpeas, raisins, cinnamon and olive oil, and season. Spoon the filling into the hollowed out cavities of the butternuts.
4. Return the butternuts, unwrapped, to the oven for a further 15 minutes, until golden brown.

The post Stuffed butternuts appeared first on MyKitchen.

It’s that time of the week again and we have a special treat for everyone this meat-free Monday. This comforting stuffed potato is filled with zesty brown lentils and herbed Greek yoghurt.

SERVES 4 // COOKING TIME 70 mins

INGREDIENTS
¼ cup coarse salt
4 large potatoes, washed
250g brown lentils, cooked and drained
95 ml Greek yoghurt
Zest and juice of 1 lemon, plus zest and wedges to serve
2 tsp chopped parsley, plus leaves to garnish
Salt and pepper

METHOD
1. Preheat oven to 180°C and line a baking tray with foil.
2. Sprinkle the coarse salt on to the baking tray and set the potatoes on top. Bake for one hour, until cooked through. Remove and set aside.
3. Mix together the cooked lentils, Greek yoghurt, lemon zest and juice, and chopped parsley, then season.
4. Cut a deep cross into each baked potato and push the sides so they split open. Divide the lentil mixture between the potatoes, spooning it into the cuts. Garnish with parsley leaves and lemon zest, season and serve with extra lemon wedges.

The post Meat-free Monday: Baked potatoes stuffed with yoghurt lentils appeared first on MyKitchen.

You can still enjoy your Friday night comfort dinner while going meat-free with this quick and easy quinoa recipe.

SERVES 4 // COOKING TIME 20 mins

INGREDIENTS
2 cups water
1 cup quinoa
8 sprigs thyme, leaves only
20g cashews, chopped
1 tbsp olive oil
250g brown mushrooms, sliced
2 cloves garlic, peeled and crushed
Zest and juice of 1 lemon
Salt and pepper

METHOD
1. Place the water, quinoa and thyme in a pot over high heat. Bring to the boil, then reduce heat and simmer for 15 minutes.
2. In a pan over medium heat, dry-fry the cashews for two minutes, until lightly golden. Set aside.
3. Heat the olive oil in the same pan over medium heat. Fry the mushrooms and garlic until cooked through. Add the lemon juice, season and set aside.
4. In a serving dish, mix the quinoa, mushrooms and cashews. Garnish with lemon zest and serve.

The post Mushroom and cashew quinoa appeared first on MyKitchen.

We are going vegan today with a bright and beautiful chickpea salad! This yummy plate of greens is served with a delicious home-made tomato flatbread!

SERVES 4 // COOKING TIME 70 mins

INGREDIENTS
For the chickpea salad
2 × 400g tin chickpeas, drained and rinsed
100g cherry tomatoes, halved
100g Kalamata olives, pitted and halved
1 red onion, peeled and chopped
½ cucumber, chopped
1 tbsp chopped parsley
2 tsp chopped mint
2 tbsp olive oil
Zest and juice of 2 lemons
Salt and pepper
For the double-tomato flatbread
200g flour
170 ml cold water
1 tbsp olive oil, plus extra to drizzle
2 tsp sugar
2 tsp thyme leaves
7g instant dry yeast
1 tsp salt
100g cherry tomatoes, quartered
2 large tomatoes, sliced

METHOD
For the chickpea salad
1. Combine all the ingredients in a large bowl and toss to coat.
For the double-tomato flatbread
1. Preheat oven to 200°C and grease a large baking tray.
2. In a large bowl, mix together the flour, water, olive oil, sugar, thyme, yeast and salt. Knead for five minutes.
3. Stretch the dough over the baking tray. Leave to rise in a warm place for 30 minutes.
4. Press down the dough to one centimetre thick.
5. Scatter the cherry tomatoes over the dough, season and drizzle with oil. Bake for 20 minutes.
6. Remove from the oven, top with tomato slices and serve with chickpea salad.

The post Chickpea salad with double-tomato flatbread appeared first on MyKitchen.