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!
Jump to:
🌯 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
Ingredients
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!
👩🏽🍳 Variations
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
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🍽 If you liked that...
.... you might also enjoy these vegan recipes from The Veg Space:
📖 Recipe
Vegan Chilli Burritos
Ingredients
- 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
Instructions
- 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.
Video
Nutrition
Free 4-Week Vegan Meal Plan
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For more quick and easy vegan recipes take a look at my latest book Vegan in 15.
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Bintu | Budget Delicious says
These burritos sound like the perfect dinner option for the whole family! I love that they are so quick and easy to make.
Katherine says
Oooh burrito perfection! These are such a perfect dinner for the family. Great step by step instructions thank you.
Allyssa says
Super easy to make and very delicious! This is a blast! thanks a lot for sharing!
Helen says
This looks so delicious and I love how quick it is! Perfect for a busy weeknight.
Jacqueline Meldrum says
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.
Mina Joshi says
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.
Kirsty Hijacked By Twins says
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
thevegspace says
Yum!
Mel | A Virtual Vegan says
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!
thevegspace says
Thanks Mel - yes I do the same, "eyes bigger than my stomach" as my Mum would say!!
Choclette says
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 😉
Amy says
These look delicious! Going on my menu plan for the week-thank you!
thevegspace says
Fab - glad to hear it Amy, they are really tasty!
Eb Gargano / easypeasyfoodie.com says
YUM! These look lovely - I do so love this kind of food. Fab video too! Eb x
Louise says
These sound lovely as well as looking wasy to make '#cookblogshare
thevegspace says
Thanks Louise!
Soph says
Nice video!
thevegspace says
Thanks!