With this delicious vegan bean burrito recipe, you can make the chilli bean mix in advance and then you have a wonderful meal that can be put together in a few minutes.
For the Chilli Beans
To make the chilli bean mix, chop up: 1 onion, 2 cloves of garlic, 1 chilli or to taste.
Heat some olive oil in a pan and first add the garlic & chilli and fry for a couple of minutes before adding the onion. Sprinkle with a little salt and a generous amount of cumin (about 1 tbs).
To the pan you’re going to add finely chopped vegetables of your choice (carrots, courgettes, mushrooms, green beans etc.).
I used 1 green pepper, a little bit of courgette and 4 mushrooms. And to that mixture you can pour on plenty of oregano and check the salt levels.
When all the veg are well cooked, add the drained red beans and fry some more. Take a potato masher and squash the beans so that some of them are mashed and some are whole, and leave to cook in the pan for a further 5 minutes or so.
Add 1 tin of chopped tomatoes and stir. Finally stir in 1 tin of non-GMO sweet corn. At this point you can turn off the heat and leave the beans until you’re ready to put together the burritos.
Click here to see the full recipe for cooking vegan chilli beans.
For the rest of the Burrito filling
For the burritos, you’ll need to source some tasty, gluten-free wraps. My favourite ones are the gluten-free Mexican street market wraps for tacos from Old El Paso.
Heat them either in a dry frying pan or in the microwave for a few seconds each.
Finely shred some crunchy lettuce and fresh green pepper, and cut some cherry tomatoes in half.
Place on the table: a plate of heated burrito wraps ready to use, the chilli bean mix, a bowl of shredded lettuce, chopped tomato, thinly sliced green pepper or other vegetable to add crunch.
You can also serve this with our extra hot chilli sauce and extra mild vegan cashew nut sour cream sauce.
Now take a burrito and place a blob of chilli beans on top, followed by a touch of all the other things, and enjoy!
If you put a lot of topping in the wrap, like the one in the photo above, you won’t be able to roll your burrito so you’ll have to fold it over.
The burrito wraps I use are mini-sized so I prefer to put less filling inside and roll them up, then pin them with a stick.
Now all that’s left is to pick one up and eat it – yummm street food!
I can't get bored of this food it's so delicious.
15 minPrep Time
15 minTotal Time
- gluten free vegan wraps
- homemade gluten free vegan chilli bean mix
- shredded lettuce
- shredded green pepper
- cherry tomatoes, halved
- hot n spicy red sauce
- cool n mild vegan sour cream
- Pre-cook the chilli bean mix.
- Prepare the vegetables by washing, shredding or chopping, and place in bowls on the table.
- Heat the wraps for a few seconds in the microwave and serve with the hot chilli bean mix, shredded lettuce, cherry tomatoes and shredded green pepper.
- Serve with hot n spicy red sauce and cool vegan sour cream.
The preparation time is not including pre-cooking the chilli bean mix, which will take about 15-20 minutes
If you enjoyed this, check out our vegan nachos recipe.
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