Vegan burritos
- Janine Ratcliffe
Published: August 9, 2021 at 9:51 AM
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Serves 4
Easy
Total time: 30 mins
A star rating of 5 out of 5.1 ratingRate
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A colourful, vegan burrito recipe, rammed with tomatoes, black beans, sweetcorn, lime, coriander, avocado and red chilli. It's a super lunch idea, ready in 30 minutes
Vegan
Vegetarian
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Make these vegan burritos, then check out our vegetarian burritos, vegetarian fajitas, vegan enchiladas and more vegetarian recipes.
Cook’s tip: Boost your plant points
"An easy plant swap is to use a wholegrain wrap in the place of a white one in this recipe. I also added in some fresh spinach before loading up with my beans and avocado mix for extra nutrients. To make this a no-cook recipe too, simply use pre-cooked quinoa and quick pickle sliced red onions with a splash of vinegar and a pinch of salt rather than cooking them."
Note these changes to the recipe will alter the nutritional information displayed.
Here are more ways to boost your plant points and plant-packed recipes.
Vegan burrito recipe
Ingredients
Nutrition
-
150g quinoa
-
olive oil
-
1 onion
chopped
-
2 cloves garlic
crushed
-
1 tsp ground cumin
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½-1 tsp cayenne pepper
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2 vine tomatoes
roughly chopped
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400g tin black beans
rinsed and drained
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200g tinned or frozen and defrosted sweetcorn
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1 lime
juiced
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a small bunch coriander
chopped
-
1 ripe avocado
peeled, stoned and roughly chopped
-
1 small red chilli
seeded and finely chopped
-
4 large flour tortillas
Nutrition: per serving
-
kcal496
low
-
fat12.4g
-
saturates3.1g
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carbs71.4g
-
sugars10.3g
-
fibre12.6g
-
protein18.2g
-
salt1g
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Method
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step 1
Cook the quinoa in boiling salted water for 20-25 minutes until tender. Pour through a sieve and leave to drain thoroughly while you make the filling.
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step 2
Heat a drizzle of oil in a frying pan and fry the onion until soft. Add the garlic and spices and fry for another minute. Add 1 tomato, the black beans and sweetcorn and cook for 5 minutes before stirring in the drained quinoa, half the lime juice and half the coriander. Cook for a few minutes until the quinoa has warmed through.
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step 3
Gently mix the remaining tomato, lime juice and coriander with the avocado and chilli. Season well. Pile the quinoa mix into the middles of the wraps, top with the avocado mix. Fold in the sides, then roll up into burritos to eat. Wrap in foil and cut in half if the burritos are well stuffed and you need to keep them held together.
Watch our 20-second video for the easiest way to stone an avocado...
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Authors
Janine RatcliffeFood director
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