Courgette Burritos with Cashew Cream Cheese
Slice 2 large courgettes lengthways & scoop out the inside
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Preheat your oven to 180 C, line a baking tray with parchment paper & transfer your courgettes
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Brush with extra virgin olive oil and set aside
3
To a large pan add 1 tablespoon of extra virgin olive oil
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Add 1 1/2 cups of extra firm tofu, cubed
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Add 1 large onion, diced
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Sauté until slightly browned
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Add 2 cloves of crushed garlic
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Add 1 cup of cooked brown/wholegrain rice
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Add 1 tablespoon of tomato purée
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Add 1/2 cup of water
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Add 1 cup of kidney beans
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Add 1 cup of sweetcorn
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Add 1 teaspoon of oregano
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Add 1 teaspoon of cumin
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Add 1 teaspoon of paprika
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Stir to combine and cook for another 5 mins (note the rice mix can fill 6 halved courgettes) 😊
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Fill your courgettes and set aside
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Now for the cheese, to a blender add 1/2 cup of soaked cashews
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Add 2 cloves of crushed garlic
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1/3 cup of almond milk
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Add 1 1/2 Tablespoons of nutritional yeast
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Add 1 teaspoon of paprika
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Blend until smooth & creamy
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Top your burritos with the cheese and bake for approx 15 mins
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Voila, here you have it, enjoy!
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