This is my go-to dish for an average Monday evening. I think 8 hour work day is way too much, but hey ho, we sometimes work even more to pay the bills and help our families to succeed. This colourful and truly delicious Mexican dish is designed to cheer you up. Have some fun with your family y cooking it together! What could be better than a spicy and fragrant Mexican meal for dinner?
Mexican cuisine is great for vegans as they use a lot of beans and vegetables in their dishes. Whilst some of their staples are not that easy to find in a regular supermarket (banana leaves or particular kind of beans), you can do great with quite a basic set of ingredients to cook your dishes from. An added bonus is that beans are an amazing source of protein.
This recipe suggests a simple burrito made with steamed or lightly cooked vegetables, smashed avocado and crushed beens. I love crushing beans for the stomach like mine – it will be just a tiny bit easier to digest.
When people say that vegan nutrition lacks protein or other necessary elements, prove them wrong with this burrito. With a very generous share of dietary fibre your gut will thank you too!
Vegan burrito recipe
Yield 3 servings
Note that this recipe uses canned beans. You can cook your own from scratch (it wile be even healthier). You will need to soak black or red kidney beans in enough water overnight or for 24 hours and then gently simmer in a boiling water for 45 minutes.
You can source different type of tortillas too - I prefer corn as they are gluten free, but you can be equally as good with wholewheat tortillas for an extra dietary fibre content.
Similarly, this recipe uses wild rice, but you can use organic and wholegrain rice too. The former will contain more fibre though.
Make it together with your family or friends and enjoy!
To make enough for a family of 3:
- 2 red peppers
- 4 small red onions (3 1/2 to cook and 1/2 for your salsa)
- 150-200 g of cherry tomatoes (they are flavourful but you can be OK with other types too)
- 1 400 g can of black or red kidney beans (in a brine, unsalted)
- 2 medium avocados
- handful of chopped coriander (cilantro)
- 6-9 corn tortillas
- olive oil
- apple cider vinegar
- paprika (I like authentic smoked paprika mixes from Mexico or Spain)
- juice of 1 lime
- dash of Tabasco if desired
Start by steaming or lightly cooking your veggies in a pan. They should be softened but not in any case burned or over fried. I like mine ever so slightly crunchy.
Warm up your beans, add a bit of red hot chilli pepper or tabasco if you like it spicy and then crush it with your potato masher or a fork.
Make your salsa and guacamole with your tomatoes and avocado. I don't bother separating the two and I make just one mix of tomatoes, half an onion, 2 avocados, coriander, some oil, vinegar, lime juice, paprika and seasoning. Add it when you assemble your burrito.
Warm up your tortillas and serve.
Everyone can make their own with as many beans and veg as they want, but also to control how spicy they like it.
Serving Size 1 burrito
Amount Per Serving
% Daily Value
Total Fat 13 g
Saturated Fat 2 g
Unsaturated Fat 11 g
Sodium 90 mg
Total Carbohydrates 86 g
Dietary Fiber 18 g
Sugars 1.5 g
Protein 21 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.