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Vegan meatball and black bean burritos

These days most supermarkets sell decent vegan “meatballs” that can be used for many easy and yummy meals. I normally serve them with pasta and a lovely, spiced tomato sauce, but this time I’ve decided to use up some gluten-free tortilla wraps so created these vegan meatball and black bean burritos. I’ll make this dish again – it’s so easy!
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Mexican
Calories: 1234
Ingredients Method

Ingredients
  

  • 12 vegan meatballs
  • 1 red onion
  • 2 cloves of garlic
  • 1 red bell pepper
  • ½ tsp ground coriander
  • ½ tsp teaspoon ground cumin
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 Tbsp tomato purée
  • 1 tsp Chipotle paste
  • 200 mL Passata
  • Salt and pepper
  • 1 tin black beans drained
  • 2 Tbsp chopped coriander or parsley
  • To serve:
  • Jalapeño slices from jar
  • Lime juice
  • Lettuce
  • Tortilla wraps

Method
 

  1. Preheat the oven 200°C. Following the instructions of the packaging, bake or fry the meatballs. This should take about 15 minutes. Set them aside to rest.
  2. Meanwhile, finely slice the onion & red pepper, then chop the garlic. Heat a spoonful of oil in a saucepan and gently soften them for about 8 minutes.
  3. Add the spices, stir for a few seconds, then add the tomato purée and chipotle paste. Stir for a few seconds, then add the passata and season with salt and pepper. Gently cook for about 10 minutes. Add the black beans and heat through. You should have a thick, sticky sauce.
  4. Stir in the coriander leaves and the baked meatballs. Put the lid on and rest.
  5. Toast the tortilla wraps for a minute on both sides, then fill each with about 3 meatballs, some lettuce and a couple of spoonful of the black bean sauce. Squeeze some lime juice over it, add a few slices of jalapeño, then roll them up and serve immediately with salsa on the side.