These vegan beany burritos are lip-smackingly good, with a filling that is somehow creamy, fresh and spicy, all at the same time. A perfect weeknight supper for those signed up for ‘Veganuary‘ this year, (or anyone else for that matter!).
If you’re one of those people who can’t eat a fajita without most of it ending up in your lap, the burrito is your friend. ‘Toasting’ the outer wrap until crisp in a dry frying pan acts like a glue to stick it all together and keeps the fillings neatly tucked inside.
Don’t be scared of the filling and folding process, it really isn’t difficult – I’ve made a little how-to video below to prove how easy it can be! Then just place in a dry frying pan with the ‘seam’ down (touching the pan) and your fillings will be sealed inside whilst you turn it, so no collapsing wraps!
Ready-made vegan guacamole can be tricky to find, as most supermarkets seem to add milk or cream to their recipes, however if you’re in the UK, rumour has it that Morrisons sell a vegan one by a brand called Yarden, and apparently M&S have a vegan version too – do check the labels. Otherwise, make your own – (it will take just minutes and taste amazing), or just use a mashed avocado instead.
- 215 g tin spicy refried beans
- 250 g pouch Mexican spiced pre-cooked rice
- 4 tortilla wraps (wheat or corn)
- 4 tbsp vegan guacamole (see above - or mashed avocado would be great here too)
- sliced jalapeños in brine (optional)
- 4 cherry tomatoes
- handful baby spinach
Empty the tin of refried beans into a small bowl, cover and microwave for 1½ minutes.
Cook the rice according to packet instructions.
Whilst it is cooking, cut the cherry tomatoes into quarters and lay the tortilla wraps out ready for assembly.
Spread each wrap with a quarter of the refried beans, then spoon a quarter of the rice into a line across the centre of each wrap. Top the rice with 1 tbsp guacamole for each wrap, a few jalapeños (if you dare), four cherry tomato quarters and a few spinach leaves. Fold in each end of the wrap, then roll in the sides so the fillings are fully enclosed.
Heat a dry frying pan on a gentle to medium heat, then cook the burritos one by one, placing them in the pan seam side down, then turning to ‘toast’ the whole of the outside of the burrito, and finally turn up to toast each end for a few seconds. If your burritos start to stick, the pan has got too hot so just turn down the heat a little.
Repeat with the remaining burritos, and serve whilst still warm.
For more Mexican-inspired vegan recipe ideas, take a look at:
I’m linking this recipe with a few blogging challenges:
And don’t forget that my new book Vegan in 15 is out now, and available to order on Amazon, (whoop!). Many thanks for your support!