Vegetarian burritos with easy refried beans, guacamole and tomato salsa

Veggie burrito.JPG

This recipe has been devised so the ingredients match up across each element, to make your life easier and save waste – so half a lime in the guacamole, half in the salsa; shallots in everything etc. Use spring onions if you have them, or regular onion – just use half an onion in the beans, and then a quarter each in the salsa and guacamole.

Serves 2


  • 1 batch of tortillas – use the linked recipe to make 6 tortillas rather than 8, so they’re big enough to fold up
  • Two handfuls of grated cheddar
  • 80g brown rice, cooked

Refried beans
1 tin black beans, drained but save the water
1 shallot, finely chopped
2 garlic cloves, crushed
1/2 teaspoon hot smoked paprika
1/2 tsp sweet smoked paprika
1 teaspoon ground cumin
1/2 teaspoon cinnamon
2 teaspoons tomato puree
1 teaspoon brown sugar
1 teaspoon red or white wine vinegar

1 ripe avocado (save the stone)
1/2 lime, juice
1 medium ripe tomatoes
1/2 shallot
A few stems of coriander
Black pepper and salt
1/2 or 1 chilli, deseeded or not depending on your heat preferences

2 medium tomatoes
1/2 lime, juice
1/2 clove of garlic, crushed
1 shallot, finely chopped
1/2 or 1 chilli, deseeded or not depending on your heat preferences, finely chopped
1 teaspoon extra virgin olive oil
A few stems of coriander, stalks and leaves, roughly chopped
Black pepper and salt

Tip: pouring boiling water over shallots and leaving them for a couple of minutes makes them far easier to peel. 

To make the beans
Heat a tablespoon of refined olive oil over a low heat in a medium saucepan (preferably not non-stick as you’re going to use a masher in there later. Soften the shallot, then add the garlic for a couple of minutes. Turn the heat up a bit and add the paprikas, cinnamon and cumin, fry until they smell delicious. Add the tomato paste, the sugar and vinegar, then tip in the beans with a splash of the water from the can and season well. Bring to a simmer and cook until the water is nearly all evaporated away, and the beans are thick and mushy.

To make the guacamole
Finely chop the chilli, coriander (including the stems), shallot and tomatoes, then tip into a bowl. Halve the avocado (save the stone) and either scoop out the flesh with a teaspoon or peel it off. Add it to the bowl, squeeze over the lime juice, crack over lots of black pepper, add a pinch of salt and roughly mash it all together with a fork. If you’re not eating it straight away, popping the avocado stone on top then covering the bowl in clingfilm helps stop it going brown.

To make the salsa
Pour boiling water over the tomatoes, leave them for 30 seconds (don’t forget to do the same with the shallot, see tip above). Remove and peel – the skins should now peel off easily. Halve, scoop the seeds out (you can put them in the beans to save wasting them), then chop finely. Mix with the chopped coriander, chilli and shallot, the lime juice and crushed garlic, the olive oil, then season with salt and pepper.

For the burrito
Set a frying or griddle pan over a medium high heat. If necessary, pop the tortilla in the microwave for 10 seconds until it’s pliable. Place a line of rice, beans and cheese down the middle of the tortilla from the top until two thirds of the way down, then wrap the bottom up, then the left side over, then the right side.

Place it folded side down in the pan for a couple of minutes until the cheese starts to melt and the tortilla to toast. Turn over and heat the other side, then serve with salsa, guacamole and paper napkins and give in to the mess!