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Spicy bean burritos recipe

Spicy bean burritos recipe

1 rating

Craving Mexican food? These tasty veggie burritos are quick and easy to make and will put a smile on everyone's face. See method

  • Serves 4
  • 18 mins to prepare and 17 mins to cook
  • 595 calories / serving
  • Freezable
  • Vegetarian


  • 400g tin plum tomatoes
  • 395g tin taco mixed beans
  • 1 large avocado, mashed
  • 50g spring onions, sliced
  • 200g low-fat natural yogurt
  • 15g fresh coriander, chopped
  • 250g pouch microwave wholegrain rice
  • 4 tortilla wraps
  • 1 Little Gem lettuce, chopped
  • 50g Creamfields grated mature Cheddar
If you don't have plum tomatoes, use a tin of chopped tomatoes instead

Each serving contains

  • Energy

  • Fat

    20g 29%
  • Saturates

    7g 35%
  • Sugars

    18g 20%
  • Salt

    1.4g 24%

of the reference intake
Carbohydrate 76.1g Protein 20g Fibre 14.3g


  1. Tip the plum tomatoes into a small saucepan and gently crush the tomatoes down to a pulp with a fork. Add the taco mixed beans and bring to a simmer over a low heat. Cook for 15 mins or until thickened.
  2. Mix the avocado with half the spring onions, 50g yogurt and half the coriander; season.
  3. Heat the rice to pack instructions and divide between the wraps. Add the lettuce leaves and avocado mixture, then top with the beans. Spoon over the remaining yogurt and scatter over the cheese, remaining spring onions and coriander. Roll up tightly to serve.

Freezing and defrosting guidelines

Freeze bean mix only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Easy vegetarian recipes

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