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Bring the heady aromas of savoury street food into your kitchen and serve up these moreish meals

Rice and bean enchiladas

By Marlene Watson-Tara Makes10| Prep15 minsplus soaking | Cook1 hr 30 mins| Calories262(per enchilada)


225g (8oz) red wild rice 680ml (24floz) filtered water a pinch of sea salt


1 onion, diced 5 garlic cloves, minced 1 tsp ground coriander 2 tsp ground cumin 60g (2oz) fresh spinach, chopped 370g (13oz) cooked black beans, mashed (see right) 2 tbsp tamari 600g (1lb 5oz) sweet potatoes sea salt, to taste


10 large corn tortillas salsa vegan Parmesan finely diced spring onion, to garnish


200g (7oz) dried black (turtle) beans 5cm (2in) piece of kombu

1 Soak the beans overnight in 680ml (24floz) filtered water. Drain, rinse and discard the soaking water. Place the beans, kombu and enough filtered water to come 2.5cm (1in) above the beans in a heavy-based pot. Bring to a boil, skimming off the white foam as it arises on the surface. Cover and reduce heat to medium-low. Simmer for around 45 minutes, or until beans are tender. Check the liquid during cooking, adding more water if necessary, to cover the beans.

2 Use the required amount of cooked beans, and refrigerate or freeze any leftover beans.

3 For the rice, rinse it and place in a large bowl or pot. Add enough filtered water to cover, and soak for 30 minutes.

4 Drain the rice and place in a heavy-based pot with the filtered water and a pinch of sea salt. Bring to a boil, reduce to a low flame, cover and simmer until the rice is soft and cooked through, about 20-25 minutes. Fluff before serving.

5 For the sweet potato, bring a large pot of filtered water to a rolling boil. Peel the sweet potatoes and cut into chunks.

6 Add to the pot with a pinch of sea salt. Cover and cook for 15 minutes. Remove from the heat, drain and mash with a potato masher.

7 For the veg filling, preheat the oven to 180°C/Gas Mark 4.

8 Heat a splash of filtered water in a heavy-based pan over a lowmedium heat. Add the onion and garlic, and sauté until the onion is translucent. Add the coriander and cumin.

9 Cook for 2 minutes, stirring constantly, adding a little water if the pan seems dry. Add the spinach, black beans, tamari and sweet potato mash. Cook for 3-5 minutes. Remove from heat.

10 To assemble, place 60ml (2floz) of mixture in the centre of a corn tortilla and top with a layer of the red rice.

11 Roll into a burrito and close by placing a toothpick into the centre of the tortilla. Transfer to a parchment-lined baking tray. Once all the burritos are assembled, pour your favourite salsa on top and sprinkle with vegan Parmesan.

12 Cover and bake for 25 minutes. Serve warm, garnished with spring onions.

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Find the complete article and many more in this issue of Vegan Food & Living Magazine - Sep 2019 - Vegan Street Food
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About Vegan Food & Living Magazine

The rise in street food in the UK has been a revelation for us all, exposing us to new flavours and dishes from around the globe and thankfully there are some incredible vegan options. In the September issue of Vegan Food & Living we help you to cook up some of the best, including Gaz Oakley's 15-minute nasi goreng, which will quickly become a go-to favourite! Also this issue, we experiment with dishes from Italy and the Caribbean, whip up a selection of dishes that are ready in 30 minutes and cheaper than a takeaway, and sneak our favourite vegetables into some tasty bakes. We have part 1 of a new series starting in this issue too, called Women on the front-line of animal advocacy. This month we meet 3 inspirational characters who founded animal sanctuaries. If that's not enough, we reveal all about cruelty-free beauty, find the best eco-cities to live in around the world and find out why you need fibre in your diet and how to get enough of it.