Bean Burritos

• Simple Mexican comfort food - This is total comfort food, with plenty of flavour.
• Quick - So simple to make and ready in just 20 minutes.
• Low calorie - There are just 242 calories for a delicious and filling bean burrito.
• Easy to make vegan - This recipe is vegetarian, but it is easy to adapt to make vegan. More on that below.

• Onion - You can use brown or red onion for this. Save yourself some time and use frozen onion.
• Garlic - Freshly crushed is best, but you can use ready crushed garlic in a jar if you prefer.
• Mushrooms - You can use any mushrooms you like here. Keep the burritos budget friendly by using plain white mushrooms. However, you could use a mixture like shiitake and oyster, which would give a real mixture of texture.
• Beans - This is the star of the dish. We used a can of mixed Mexican beans, however you can use any beans you like. Chickpeas would make this really budget friendly, and if you cook your own dried beans, then it's even cheaper.
• Sweetcorn - An easy way to bulk out the bean burritos and add some colour too. You can use frozen, fresh or canned.
• Chipotle paste - This adds a real kick of flavour and spice. It has a nice smokiness to it.
• Cumin and Paprika - These add lots of flavour to the bean mixture, but you could use our Fajita Seasoning instead.
• Coriander (cilantro) - Some fresh herbs really lighten it all up. But, I know not everyone is a fan, so you can leave it out if you prefer.
• Tomatoes - This is what makes up the sauce for the bean mixture. Try to use the best quality tinned tomatoes you can, as it really will make a difference. Cheap tomatoes are really watery and it will give you a watery sauce, which isn't what you want.
• Rice - This helps to bulk out the burritos and it's cheap too. You can use white or brown rice. Why not try our Easy Microwave Rice recipe or our Cilantro Lime Rice.
• Lettuce - This adds lots of crunch. You can use little gem, iceberg or romaine.
• Salsa - Use a nice chunky Pico de Gallo. You could use our Restaurant Style Salsa, but that's a little more saucy and will result in messy burritos.
• Slaw - An easy way to add some crunch and colour. Why not try our No Mayo Coleslaw if you want to keep it vegan.
• Guacamole - It's not a burrito without guac, right? Try our BEST Ever Guacamole Recipe.
• Tortilla wraps - This is what holds everything together. You can use store bought, or you can make our Wholewheat Tortillas.
• Chipotle cream - This is optional, but it totally finishes the whole dish off and makes it feel more like a restaurant style burrito. Mix some chipotle paste with Greek yogurt or sour cream and then drizzle it on.

Step by step

One: Heat 1 tablespoon olive oil in a large pan and add the onion, garlic and mushrooms. Cook for 3 minutes until softened.

Two: Add the beans and sweetcorn and mash them a little so they become a little mushy.

Three: Add the chipotle, cumin, coriander/cilantro and paprika and cook for 1 minute.

Four: Add the tomatoes and cook for 3-4 minutes.

Five: Make your burritos by adding a little cooked rice and bean mix to a tortilla and then top with some shredded lettuce, slaw, guacamole, salsa and chipotle cream and wrap up in to a burrito and wrap in foil to keep warm.

Storage

Store: These are best eaten straight away, as we like the bean mixture hot. However, if you do have leftovers then you can store them in the fridge, wrapped up, until the next day.

Freeze: These actually freeze well and they are cook for bulk cooking and storing for easy meals. However, if you plan to freeze them then there are some adjustments that need to be made. Just add the bean mixture and rice to the tortillas and wrap them up for freezing. All the other ingredients can be added before serving. You can wrap them up in foil and then store them in freezer bags.

Defrost: You can defrost them in the fridge overnight.

Reheat: To reheat them, take them out of the foil and put them on a plate and microwave for 1 minute, until heated through.

• Make sure you have a tortilla that is big enough for all the filling. There is nothing worse (when it comes to burritos anyway) than struggling to wrap up your burrito. Try to use one that is at least 12 inches. If you can only find smaller ones, you can make bean tacos.
• Only remove the tortilla wraps from their packet just before you construct the burrito. Keeping them in their packet until the last minute keeps them fresher and easier to wrap.
• To fold the burrito up, tuck it in at the sides first, and then fold the tortilla over the fillings and roll it closed. Roll your burrito inside a piece of foil or parchment to keep the fillings contained.
• Add a squeeze of fresh lime over the bean mixture before serving. This will add some freshness and really bring all the ingredients to life.
• To make these gluten free, use gluten free tortillas.
• If you wanted to add some cheese, then some mature cheddar or feta work well.
• Once the burrito is folded, you can heat it in a skillet to make it a bit crispy.
• You can also use this mixture to make burrito bowls with, and skip the wraps.