Vegan burritos
Prep
10 mins
Cook
30 mins
Servings
4
Difficulty
Medium
These vegan burritos have become my go to meal whenever I need something satisfying yet quick to pull together. What I love most is that they're genuinely affordable to make and come together in under 40 minutes total, making them perfect for busy weeknights. The black beans are packed with fiber and protein, keeping you full for hours, while the avocado adds creamy richness that makes these feel totally indulgent. Everything gets wrapped up in soft tortillas with fresh coriander, lime, and a chipotle tomato sauce that's honestly addictive. Trust me, once you make these once, you'll be craving them constantly.
Ella x
Ingredients
- 4 largeor 8 small tortilla wraps
- 2 largehandfuls spinach leaves shredded
- 11 avocado thinly sliced(optional)
- 1hot sauce to serve
- 1 tbspoil
- 11 garlic clove crushed
- 1 tbspchipotle paste
- 400 gcan chopped tomatoes
- 400 gblack beans drained
- 1 bunchcoriander chopped
- 250 gwholegrain rice cooked and drained
- 11 lime juiced
- 1½ red onion very finely chopped
- 50 ghazelnuts roughly chopped
Detail level
Instructions
- 1
To make the beans, heat the oil in a pan and fry the garlic for a minute, then stir in the chipotle paste. Tip in the tomatoes, stir and bring to a simmer. Season with salt. Simmer until thick, add the beans and cook briefly (make sure any water gets cooked off), then stir in the coriander.
- 2
If you are using cold cooked rice, then warm it through, stir in the lime juice, red onion and nuts and season well.
- 3
Lay out the tortillas and sprinkle over some spinach, add some avocado slices and some rice, then top with the bean mix. Add a shake of hot sauce, if you like. Roll the bottom up, then fold the sides in to stop the filling falling out as you roll. Wrap tightly in foil, if you like, and cut in half.
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