ROAST VEG AND QUINOA BURRITO WITH VEGAN AJI VERDE SAUCE

- METHOD -

To make the roast veg, drizzle vegetables with olive oil and toss to coat. Tumble them onto a baking tray and dust veggies liberally with Cape Herb & Spice Roast Veggie Seasoning. Roast in a pre-heated 200 ˚C oven for 20-25 minutes until veggies are cooked through.

To make the cheat’s refried beans, simply blitz all the ingredients together in a food processor. Boil the half a cup of quinoa with a cup of water over medium-low heat until cooked through, it takes about 20 minutes.

To make the aji verde sauce, blitz together all of the ingredients in a liquidizer. If it’s too thick for your liking, simpl add a it more water. Taste and adjust seasoning by adding more salt if needed.

To serve, heat the wraps in a non-stick pan. Then load them with roast veggies, quinoa and our cheat’s refried beans. Drizzle over aji verde sauce and tuck in.

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za