Packed with a healthy and flavourful filling, these totally veggie tortilla parcels come together in under 30 minutes, for a fast dinner or portable lunch.
One of our missions is to inspire ideas, creativity and passion in the kitchen. We don’t expect our methods to be followed by the book, but instead to be used as a base from which to create other great ideas. So, start with these guys, then experiment with other tasty fillings (we’ve given some ideas below), and any leftover ingredients, too.
You will need:
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 1 tsp cumin
- 1 tsp chipotle paste or dried chipotle chillies
- 1 large carrot, finely chopped
- 1 red pepper, finely chopped
- Tin sweetcorn, drained
- Tin black beans, drained
- 1/2 tsp sea salt
- 1 lime
- 4 good quality flour tortillas, at room temperature or warmed (see notes below)
- Leftover cooked rice
- 1 avocado, mashed with salt and a squeeze of lime (or guacamole)
- Heat the olive oil in large saucepan and fry the onion for about 5 minutes until softened, then stir in the garlic, cumin and chipotle, stirring for about 30 seconds.
- Add the carrot, pepper, sweetcorn, beans and salt to the pan with a squeeze of 1/2 the lime, stir, put the lid on and cook for 15-20 mins until the the veg and beans are soft. Taste and add more lime or salt as required.
- To assemble the burritos, lay a tortilla on a flat surface, place a spoonful of the bean mixture down the middle (leaving 2 inches of space at either end), followed by a line of rice, and one of the mashed avocado/guacamole. Fold in the sides of the wrap, then bring up the bottom of the tortilla using your thumbs and roll up tightly, keeping the sides tucked in. Place it seam-side down, and cut through the middle.
Make it easier Slightly warmed tortillas will be easier to wrap. Heat them in the microwave, in the oven on a low setting for 5 mins, or quickly in a warm frying pan.
Mix it up Cooked sweet potato, cooked spinach and hard boiled eggs are nice additions. You can swap the black beans for pinto or kidney beans. A sprinkling of cheese, natural yoghurt or chopped coriander make tasty toppings. Replace the chipotle with 1/2 tsp smoked paprika and 1/2 dried chilli flakes.
Get ahead The bean filling will keep for a few days in the fridge. Reheat and fill your wraps when you need them – or use the mixture cold. You can also make the wraps the night before you want them and eat them cold the next day. Just wrap well in foil, and keep in the fridge.
See more Main Meal recipes