Last updated on July 14th, 2019 at 02:55 pm
Burritos are always a crowd pleaser and these Bean Burritos are made with cupboard staples for a quick and simple budget friendly meal. Just a few other ingredients take these vegan burritos from tasty but basic to WOW. Another Mexican recipe that won’t break the bank, but will keep everyone happy.
Vegetarian and vegan food is seriously under-rated and these bursting bean burritos are an excellent example of that. Whilst you might be used to enjoying burritos with shredded chicken or chunks of steak, these burritos get their protein, flavour and bulk from a mix of beans to make a Mexican staple that are great for feeding a crowd.
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Bean burritos are about as simple as Mexican food gets – but don’t mistake simple for boring, as these are far from it. This chunky bean mix is cooked in a chipotle sauce before it is loaded in to a burrito with loads of other favourite Mexican ingredients and it has plenty of crunch too.
If you can bare to save any leftovers, or you have the willpower to make double the batch and save half, then these make delicious leftovers. Wrap up the burritos (although I would leave out the lettuce) and put them in the freezer. I can’t tell you how good it feels coming back from the pub and knowing you have a couple of these in the freezer ready to defrost and reheat.
I did a little survey over on Facebook a couple of weeks ago about what recipes people wanted to see more of and I was more than happy that Mexican was one of the most popular responses. Another popular response was vegetarian/vegan recipes that didn’t break the bank, so hopefully this recipe has ticked those boxes for a few of you. But oh, do we have more delicious Mexican recipes coming up for you – including some easy slow cooker ones.
If you haven’t tried our Mexican Coleslaw yet, then you need it in your life immediately! Coleslaw by itself it pretty epic, but our Mexican twist on it just takes it to another level and it is the perfect addition to these easy bean burritos. Gather some friends around and make up a big batch of these easy burritos.
How to make a Bean Burrito
- 2 Cloves of garlic, crushed
- 8 Mushrooms, sliced
- 1 Medium onion, sliced
- 300 g Mixed Mexican Beans, drained
- 1 handful of Frozen sweetcorn
- 2 tsp Chipotle paste (less if you like it less spicy)
- 1 tsp Cumin
- 1 tsp Paprika
- 4 tbsp Fresh coriander/cilantro, chopped
- 0.5 can Chopped tomatoes
- 0.5 cup Brown rice, cooked
- Shredded lettuce
- Homemade salsa
- Mexican Coleslaw
- Chipotle Cream (chipotle paste mixed in to Greek yoghurt or creme fraiche)
- 4 Whole wheat tortillas
- Heat 1 tbsp olive oil in a large pan and add the onion, garlic and mushrooms. Cook for 3 minutes until softened.
- Add the beans and sweetcorn and mash them a little whilst so they become a little mushy.
- Add the chipotle, cumin, coriander/cilantro and paprika and cook for 1 minute. Then add the tomatoes and cook for 3-4 minutes.