Veggie Burrito

Serving: 3 large/4 medium wraps
Total time: 45 minutes


  • 3 or 4 Tortilla wraps
  • 2 Large handfuls of cheese
  • 2 tbsp Olive oil

For the filling

  • 1x Chopped red onion
  • 2 Garlic cloves, minced
  • 1x Chopped carrot
  • 1/2 Red pepper, diced
  • 1/2 Yellow pepper, diced
  • 1 Handful of cherry tomatoes
  • 1/2 can of Sweetcorn
  • 1/2 Chopped courgette
  • Salt & black pepper (to taste)
  • 1/2 tbsp Tomato puree
  • 1/2 tsp Ground cumin
  • 1/2 tsp Chilli powder

For the black beans

  • 1 tin of Black beans, rinsed and drained
  • 4 Garlic clove, minced
  • 1/2 tbsp Chilli flakes
  • 1/2 tsp Ground cumin
  • 1 pinch of Salt
  • 1 tbsp Olive oil
  • 250ml Vegetable stock
  • A squeeze of lemon juice


For the filling, heat up oil in a large pan. Add onion and garlic and saute for about 5 minutes until golden. Add cumin, chili powder and tomato puree, and stir in.

Add carrot, peppers, tomatoes and courgette and saute until tender, about 7 minutes. Finally mix in the sweetcorn and season with salt and pepper to taste.

For the black beans, heat up oil in a saucepan. Add chili, garlic and cumin and heat over low heat for about 30 seconds.

Pour in the black beans and stock and bring to boiling point. Once the stock is boiling, bring to a simmer, cover with a lid and cook  for about 5 minutes.

Use a potato masher, or the back of a spoon to roughly crush the mixture. Continue, cooking for about 10 minutes or until the beans are soft.

Season with salt and lemon juice to taste.

Now assemble the burrito by spooning the filling down the center of the tortilla. Sprinkle cheese on top and then add the black beans. Fold the tortilla closed and sprinkle some more cheese on top. Place under the grill for about 2-3 minutes until the cheese has melted.

Serve whilst hot and with salsa or sour cream on the side.


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