Vegan bean burrito

Vegan bean burrito

It always turns out tasty and offers so many possibilities! Vegan burrito is a satisfying and easy-to-make classic of Mexican cuisine, perfect for lunch, a quick dinner, or supper.


  • Avocado – 2 pieces
  • Black cumin – 1 tablespoon
  • Red onion – 1 piece
  • Canned red beans – 400 g
  • Red bell pepper – 1 piece
  • Napa cabbage – 0.5 piece
  • Tomato paste – 4 tablespoons
  • Canned corn – 280 g
  • Lime – 2 pieces
  • Ground chili – 1 pinch
  • Curry powder – 1 teaspoon
  • Black pepper – 1 pinch
  • Olive oil – 2 tablespoons
  • Red chili pepper – 1 piece
  • Salt – 0.25 teaspoon
  • Baby spinach – 2 handfuls
  • Flour tortillas – 4 pieces
  • Basmati rice – 1 scant cup
  • Vegan sour cream – 4 tablespoons
  • Vegan cheese, slices – 4 slices
  • Sweet paprika powder – 0.5 teaspoon
  • Green bell pepper – 1 piece


Dice the onion and sauté it in olive oil in a pan. When it becomes translucent, add cooked rice and spices: curry powder, ground chili, and smoked sweet paprika. Stir-fry the mixture for about 2-3 minutes. Drain the canned beans and rinse them under cold water. Add them to the rice. Add drained corn and bell peppers cut into thin strips. Stir-fry for about 5 minutes. Season with salt and black pepper.

Lay out the flour tortillas on a flat surface. Place fresh spinach in the center of each tortilla. Fold the sides of the tortilla inward, then roll it up to enclose the filling inside. Spread 1 tablespoon of tomato paste on top of each burrito and sprinkle with grated vegan cheese. Bake for about 10 minutes in an oven preheated to 180°C until the cheese melts.

Slice the avocados in half lengthwise, remove the pit carefully, and scoop out the flesh with a spoon. Slice it and arrange it on a large plate. Place the baked burritos next to the avocado and a portion of shredded Napa cabbage.

Top with a dollop of vegan sour cream or vegan dip. Sprinkle the burritos with black cumin and finely chopped red chili pepper. Serve with half a lime on the side.

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