Vegan Spicy Bean Burritos with Cheese
These vegan spicy bean burritos are a banging choice for lunch or dinner. Serve them with tortilla chips and salsa. Makes 3-4 burritos
Servings: 4 burritos
Calories: 413kcal
Ingredients
- 1 tablespoon olive oil
- 1 clove garlic (crushed, or grated)
- 1 red onion (finely sliced)
- 1 large carrot (grated)
- ½ red pepper (finely sliced)
- 240 g cooked red kidney beans (400g/14 oz tin, drained)
- 100 g cooked corn (I used tinned. ⅔ cup)
- 1 teaspoon paprika
- 1 teaspoon chilli flakes (more if you like)
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 4 tablespoons tomato puree
- 1 pinch salt and pepper
Wrap ingredients
- 4 large flour tortillas (3 if you fill them deeply)
- 4 tablespoons vegan mayo (or vegan sour cream)
- 4 handfuls baby spinach (or any fresh spinach or kale)
- 8 tablespoons vegan cheddar (grated, I like smoked vegan cheddar)
Instructions
- In a pan, heat the olive oil and add the onion and garlic and saute gently until soft, then add the pepper and carrot.
- Cook for a few minutes until softened, then add the spices, mix in and cook for a couple of minutes.
- Add the kidney beans, corn and tomato puree.
- Add a spash of water (about 2 tablespoons) and stir in, then cook for a few minutes.
- Take of the heat and use a potato masher to roughly mash most of the beans. This will thicken the mixture.
- Spread the centre of the tortillas with vegan mayo and top with spinach, then add a generous amount of the bean filling and top with cheese.
- Fold the sides partially over the mixture and fold the bottom over the mixture, tucking in the mixture as you go and roll.
- Toast in a hot dry pan, on a grill pan, under the grill (broiler), in the oven or in the air fryer for a few minutes until crisp.
- Cut in half and serve. See notes for tips, storage and freezer info.
- Enjoy!
Notes
- Gluten free - You can use gluten-free tortillas
- Soft or toasted - My preference is to toast (broil) these wraps until they are crisp, but you can leave them soft.
- Storing burritos - Burritos can be made the night before and toast (broil) in the morning.
- The beany filling can be made ahead and kept in the fridge for up to 4 or 5 days in an airtight container.
- You can also freeze the filling.
- Freezing burritos -
- Let the bean mixture cool before making burritos.
- Skip the mayo or sour cream and any salad leaves or spinach when freezing burritos as it will just make them soggy.
- Fill the flour tortillas and wrap tightly. Don't over-fill when freezing.
- Wrap them (tightly again) in foil (make sure there are no tears, or they could get freezer burn and go hard).
- Place them in a freezer tub or bag and seal.
- Freeze for up to 3 months.
- Defrosting & cooking frozen burritos
- Want a burrito the next day for lunch or dinner? Just take one out of the freezer and pop it in the fridge to defrost overnight.
- Leave it in the foil to defrost, it will help hold the shape.
- To cook it, pop it in a hot oven or air fryer for a few minutes until crisp.
Nutrition
Serving: 1 burrito | Calories: 413kcal | Carbohydrates: 44g | Protein: 9g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 861mg | Potassium: 615mg | Fiber: 8g | Sugar: 7g | Vitamin A: 6122IU | Vitamin C: 35mg | Calcium: 144mg | Iron: 4mg