These vegan 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!
Don’t forget to pin the recipe for later, or to share with friends → → → → →
You might like to take a look at my 20 Minute Meals Recipe Index for lots more quick vegan weeknight suppers!
Do send me pictures of your very own vegan burritos on:
to show me how you got on!
Vegan Burritos: Shopping List
You will need:
- Baby spinach
- Cherry tomatoes
- Vegan guacamole OR mashed avocado
- Tortilla wraps
- Spicy refried beans
- Mexican flavour pre-cooked rice pouch
- Sliced jalapeños in brine
These speedy and spicy chilli bean burritos are creamy, fresh and zingy - and ready in under 20 minutes, the perfect weeknight supper!
- 215 g tin spicy refried beans
- 250 g pouch Mexican spiced pre-cooked rice
- 4 tortilla wraps (wheat or corn)
- 4 tbsp mashed avocado
- sliced jalapeños in brine (optional)
- 4 cherry tomatoes
- handful baby spinach
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Empty the tin of refried beans into a small bowl, cover and microwave for 1½ minutes.
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Cook the rice according to packet instructions.
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Whilst it is cooking, cut the cherry tomatoes into quarters and lay the tortilla wraps out ready for assembly.
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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.
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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.
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Repeat with the remaining burritos, and serve whilst still warm.
For more Mexican-inspired vegan recipe ideas, take a look at:
There are plenty of quick and easy vegan recipes in my new book, ‘Vegan in 15‘*. Hop over to Amazon for a look. Thanks for your support!
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I’m linking this vegan burritos recipe with a few blogging challenges:
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- Meat Free Mondays over at Tinned Tomatoes
- CookBlogShare hosted by Hijacked by Twins, along with Sneaky Veg and Easy Peasy Foodie.
Soph says
January 11, 2017 at 9:22 pmNice video!
thevegspace says
January 12, 2017 at 2:24 pmThanks!
Louise says
January 12, 2017 at 1:54 pmThese sound lovely as well as looking wasy to make ‘#cookblogshare
thevegspace says
January 12, 2017 at 2:24 pmThanks Louise!
Eb Gargano / easypeasyfoodie.com says
January 12, 2017 at 2:30 pmYUM! 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)
Amy says
January 12, 2017 at 5:10 pmThese look delicious! Going on my menu plan for the week-thank you!
thevegspace says
January 13, 2017 at 2:25 pmFab – glad to hear it Amy, they are really tasty!
Choclette says
January 13, 2017 at 7:36 pmGreat 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 Cinnamon
Mel | A Virtual Vegan says
January 13, 2017 at 8:19 pmYou 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!
thevegspace says
January 14, 2017 at 2:41 pmThanks Mel – yes I do the same, “eyes bigger than my stomach” as my Mum would say!!
Kirsty Hijacked By Twins says
January 14, 2017 at 10:57 amMmmmm 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
thevegspace says
January 14, 2017 at 2:40 pmYum!
Mina Joshi says
January 15, 2017 at 12:09 pmBurritos 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.
Jacqueline Meldrum says
January 16, 2017 at 4:38 pmOh 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)