Recipe: Speedy & Spicy Chilli Bean Burritos

Speedy & Spicy Chilli Bean Burritos | Vegan & Vegetarian

20 Min Meals | Vegetarian & VeganThese 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.

Speedy & Spicy Chilli Bean Burritos | Vegan & Vegetarian

4.8 from 4 reviews
Speedy & Spicy Chilli Bean Burritos
 
Prep time
Cook time
Total time
 
Author:
Serves: Makes 4 burritos
Ingredients
  • 215g tin spicy refried beans
  • 250g 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
Instructions
  1. Empty the tin of refried beans into a small bowl, cover and microwave for 1½ minutes.
  2. Cook the rice according to packet instructions.
  3. Whilst it is cooking, cut the cherry tomatoes into quarters and lay the tortilla wraps out ready for assembly.
  4. 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.
  5. 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.
  6. Repeat with the remaining burritos, and serve whilst still warm.
 

Speedy & Spicy Chilli Bean Burritos | Vegan & VegetarianFor more Mexican-inspired vegan recipe ideas, take a look at:

I’m linking this recipe with a few blogging challenges:

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Link up your recipe of the week

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!

Vegan in 15 by Kate Ford

 

14 comments

    1. Thanks!

  1. These sound lovely as well as looking wasy to make ‘#cookblogshare

    1. Thanks Louise!

  2. YUM! These look lovely – I do so love this kind of food. Fab video too! Eb x
    Eb Gargano / easypeasyfoodie.com recently posted…Thai Red Tofu and Sweet Potato Curry (Vegan)My Profile

  3. These look delicious! Going on my menu plan for the week-thank you!

    1. Fab – glad to hear it Amy, they are really tasty!

  4. Great tip on burrito folding and sealing. I’m pretty useless at it, so will try your method next time. I like the video. The burritos are very tempting too 😉
    Choclette recently posted…Prune Porridge Topped with Toasted Walnuts and CinnamonMy Profile

  5. You know I have the worst luck when making burritos. I always end up putting too much in which is probably the biggest problem, and then they fall apart so easily. I love your video showing how to roll and your tip for sealing in a pan. I did not know that. I am making burritos again this weekend to try it out!

    1. Thanks Mel – yes I do the same, “eyes bigger than my stomach” as my Mum would say!!

  6. Mmmmm these remind me of our cruise last year, we had some amazing burritos onboard! This recipe has certainly made me smile and hungry! Thank you for sharing with#CookBlogShare x

  7. Burritos make a great meal and are great for packed lunches. Thanks for sharing the video. I am always overfilling my burritos and making a mess so the video will make it easier for me now.

  8. Oh I love the look of them, I must make some burritos for us soon! And … you’ve just reminded me that tinfoil would make it much easier for me wee boy to hold wraps. Thanks for submitting them to Meat Free Mondays. I featured your recipe and the roundup is now live. Right, I’m off to promote this for you.
    Jacqueline Meldrum recently posted…Meat Free Mondays – 7 Recipes for the Week Ahead (16 January 2017)My Profile

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