These speedy and spicy vegan chilli burritos are creamy, fresh and spicy - and ready in under 20 minutes, the perfect weeknight supper!
These lovely 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!
🌯 What is a burrito?
A burrito is a Mexican dish - a tortilla wrap which is sealed around a combination of fillings. The tortilla is usually either toasted or steamed to make it stick together.
Burritos are usually eaten with the hands, as the tightly wrapped tortilla keeps the fillings safely tucked inside.
The word 'burrito' actually means little donkey in Spanish - possibly referring to how many fillings are packed inside the tortilla, like a heavy-laden donkey carrying a large load.
📝 What you need
Tortilla wraps You can use either the usual flour tortilla wraps or corn tortillas which have a lovely texture and flavour. Go for fairly large wraps, or else the process of folding up the burrito will be very tricky!
Refried beans are found in either tins or pouches in most supermarkets - I like the spicy variety but any will do. For maximum flavour, I love the Gran Luchito brand.
Mexican rice This is a cheat's way of packing in lots of lovely Mexican flavours and seasonings. Most varieties of Mexican-style microwaveable rice are vegan but do check the ingredients. If you prefer not to use a microwaveable pouch of rice, you can simply use pre-cooked rice instead.
Avocado adds a rich creaminess to the burrito - a perfect match with the fiery beans.
Cherry tomatoes add more flavour and texture - halve them if they are small or cut them into quarters if larger.
Baby spinach because you need to eat your greens!
Sliced jalapeños Look for these in a lar in the Mexican section at the supermarket - near the refried beans. They are deliciously spicy and pickled too so add sour and chilli at the same time. But go easy if you haven't tried them before... you can add more as you eat but you can't take them away!
You can put all sorts of ingredients into your vegan burritos - whatever you have to hand! How about:
- Leftover Vegan Chilli con Carne instead of the refried beans
- Add your favourite vegan cheese - grated or feta-style
- Add some vegan sour cream - my favourite is Oatly's créme fraiche
- Add some chilli sauce or chipotle paste instead of the jalapeños
- Mash some tinned black beans with a little salt and pepper in place of the refried beans
- Add some shredded lettuce instead of the spinach
- Squeeze the juice of a lime over the mashed avocado
For more quick and easy vegan recipes take a look at my latest book Vegan in 15.
"Brilliant! Chock full of easy recipes and great tips and advice" Hello! Magazine
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tagging me @thevegspace or using the hashtag #thevegspace to show me how you got on!
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Vegan Chilli Burritos
- 215 g refried beans
- 250 g pouch Mexican-style pre-cooked rice or plain pre-cooked rice
- 4 tortilla wraps
- 1 avocado mashed
- sliced jalapeños from a jar
- 8 cherry tomatoes
- handful baby spinach
- Tip the refried beans into a small bowl, cover and microwave for 1½ minutes.
- Cook the rice according to packet instructions.
- Mash the avocado in a small bowl and season with salt and black pepper.
- Halve or quarter the cherry tomatoes.
- Lay the tortilla wraps out ready for assembly.
- Spoon a quarter of the refried beans onto each of the 4 wraps.
- Add a quarter of the mashed avocado to each wrap.
- Then add a quarter of the Mexican rice to each wrap.
- Finish with a few jalapeños (if you dare), cherry tomato pieces and a few spinach leaves.
- Take one wrap and fold in the sides.
- Then fold up the bottom so that the fillings are enclosed.
- Finally, roll up the whole wrap until it is tightly enclosed.
- Heat a dry frying pan or griddle pan on a medium heat, then cook each burrito, placing it in the pan seam side down to start.
- Turn the burrito until it is toasted all over, 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. You can keep them warm in the oven until ready to serve.