Veggie Burritos

I make burritos like this whenever I have a few tortilla shells and a few fresh bell peppers. The other ingredients are things I always have in the pantry: kidney beans, textured soy, beef bullion and spices. The recipe can be modified to what you have on hand, but I use 'Soya Rouhe' (or soy grains) to make a 'beefy' consistency.

1 cup textured soy

1 cup boiling water

1 cube beef bullion (lihaliemi)

1 tbs vegetable oil

1 red bell pepper

1 green bell pepper

1 tsb chilli powder (or more if you like it spicy)

1 tbs paprika (optional)

1/2 cup pre-cooked, drained beans (kidney or black beans work well)

4 flour tortilla shells

2-3 tbs tomato paste

white cheese, like Manchego or Jack (optional)

1.) Preheat the oven to 175C.

2.) Bring to a boil the water, add the buillion cube and dissolve. Add the soy and combine well. Allow the soy to soak and absorb all the water. Adding water or soy as needed until the consistency is like that of cooked ground beef.

3.) Heat the oil in a skillet on medium heat. Add the peppers and some chopped garlic and onion if you like. Heat through until soft, but not brown. Add the spices.

4.) Add the vegetables, 1 tbs tomato paste and beans to the soy mixture. Mix well, and season with salt and pepper to taste.

5.) Roll 1/4 of the mixture into each tortilla shell and place in a greased casserole dish.

6.) Mix the remaining 2 tbs tomato paste with 2 tbs water and drizzle or brush the tops of the burritos with this sauce. Sprinkle the grated cheese if using.

7.) Bake uncovered for about 30 minutes.

Serve with salsa and avocados, sweet potato hash, or anything else that you like. Remember, this can be modified and customized to your preferences. Sometimes I like to throw in some frozen corn, extra garlic, cilantro, or whatever extra stuff I have around.