Pan-roast lime feta and chilli greens burrito from A Modern Way to Cook: Over 150 Quick, Smart and Flavour-Packed Recipes for Every Day (page 124) by Anna Jones

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Notes about this recipe

  • Eat Your Books

    Can substitute tofu for feta cheese.

  • English_Daisy on September 24, 2024

    Used pinto beans

  • Rutabaga on March 14, 2017

    While these burritos aren't especially Mexican - or Mexican-American, for that matter - in substance, they are a tasty and easy-to-make meal. Using what I had on hand, ours were made with cannellini beans, spinach, lemon juice instead of lime (although I would prefer lime), and, sadly, no cilantro. All in all a real winner for a veggie-centric weeknight meal. I would recommend cotija or queso fresco if you can get it in place of feta, just for a more Mexican take on it. My feta, an Israeli brand that is typically quite good, turned out to be very salty, and the frying may have brought that out even further.

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