Go Back

Vegan burrito

Burrito is ideal for parties and laid back suppers. This vegan burrito is made with vegan mince and served in gluten-free tortilla, but you can use other tortilla wraps or taco shells. Serve it with salsa, guacamole and jalapeno slices if you like real heat.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Mexican
Calories: 1234
Ingredients Method

Ingredients
  

  • 400 g vegan mince
  • 1 red onion
  • 2 cloves of garlic
  • 1 Tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp dried oregano
  • 1 tsp chipotle paste
  • 1 tsp tomato paste
  • 1 tin kidney beans drained
  • 1 tin plum tomatoes
  • 1 small tin of corn drained
  • To serve:
  • Tortilla wraps corn or wheat
  • Chopped coriander
  • Rocket or other salad leaves

Method
 

  1. Fry the vegan mince according to the packet instructions, then set aside.
  2. Finely chop the onion and garlic.
  3. Heat the oil in a saucepan and gently soften the onion. Add the garlic and stir for a minute. Add the spices, stir, then add the tomato & chipotle paste. Season with salt and pepper. Add the tomatoes and some water, put the lid on and bring to the boil. Cook for 10 minutes until you get a sticky mixture.
  4. Drain the beans & corn, then add these to the stew, together with the pre-cooked mince. Cook for another 10 minutes. You might need to add some water.
  5. When the stew is thick, turn off the heat and stir in half the chopped the coriander. Taste, and adjust the seasoning. Keep warm.
  6. Warm up the tortilla wraps, then add some lettuce, filling and more coriander leaves. Roll them up, cut in half and serve.