Veggie Bean Burritos and Guacamole


Inspired by the recent visit to Wahaca, I decided to make a Mexican-style dinner.  Many of you meat eaters may agree with me in that mince meat is often chewy and not tender enough unless you cook it for hours.  For a quick, easy and meat-free dinner, try this recipe:

Veggie Bean Burritos

[Enough for 12 burritos, but you can always freeze the leftover once it’s cooled]


  • 1 x large tin kidney beans, drained
  • 1 x large tin black beans, drained
  • 1 x small tin spicy refried beans, including congealed liquid in tin
  • 4 tbsp water
  • 1 x tin chopped tomatoes
  • 1 tbsp tomato purée
  • 2 x chillies, chopped
  • Sprinkling of cocoa powder (optional)
  • Plain flour/corn tortillas
  • Soured cream
  • Tomato salsa (on this occasion I’ve bought a burrito set from the supermarket so it was ready-made salsa)
  • Handful of shredded lettuce (about half a pack of prepared lettuce leaves)
  • 100g cheddar cheese, grated


  1. Heat a little oil in a large saucepan.  Add in the three types of beans, chopped tomatoes, tomato purée, chillies and water.  Bring to a boil then down to a simmer.  Season and reduce until thick and gooey.  (I find cocoa powder helps with thickening and colouring so if you don’t mind this tasting just slightly of cocoa go ahead and add some in)
  2. Make guacamole while beans reduce (see guacamole recipe below)
  3. Heat up tortilla wraps (pierce the plastic bag and heat in microwave on full power for 35-40 seconds)
  4. Dish out the soured cream, salsa, lettuce and cheese in separate plates/bowls.


[enough for 1 meal of burritos; you can of course make more and store some in jars but it’s such an easy recipe I would advice against doing so as the tomatoes water a lot and the avocados will go brown]


  • 1 x tomato, finely chopped
  • 1 x green chilli, finely chopped
  • 1 x ripe avocado, cut in cubes
  • 1/2 x lime


  1. Mash the avocado cubes until mostly gooey but slightly chunky (you can food process it if you want a smoother texture)
  2. Mix in tomatoes and chillies and squeeze in half the juice of the 1/2 lime and add in some zest.
  3. Season with salt and pepper, mix well.



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