Vegan bean and rice burritos
Chef DefneKitchen Studio chef · October 17, 2026Tortillas filled with chipotle black beans, rice, spinach and avocado, rolled up and cut in half. A filling vegan lunch.
Ingredients · 14
4 servingsTap what you already have; add the rest to your list in the app with one tap.
- Tortilla wraps (4 large or 8 small)4
- Spinach leaves (large handfuls)Shredded2
- AvocadoThinly sliced1
- Hot sauceTo serve
- Oil1 tbsp
- Garlic cloveCrushed1
- Chipotle paste1 tbsp
- Chopped tomatoes (canned)400 g
- Black beansDrained400 g
- CorianderChopped1 bunch
- Wholegrain riceCooked, drained250 g
- LimeJuiced1
- Red onionFinely chopped½
- HazelnutsRoughly chopped50 g
Method · 3 steps
- 1
For the beans, warm the oil in a pan, fry the garlic for 1 min, followed by the chipotle paste. Add the tomatoes, stir and bring up to a simmer, seasoning with salt. Cook until thickened, add the beans and cook for a short while, letting any liquid evaporate, then stir in the coriander.
- 2
If your rice is cold, warm it through, then add the red onion, hazelnuts and lime juice, and season well.
- 3
Lay the tortillas flat and top with spinach, avocado slices and rice, then spoon over the bean mixture. Splash on some hot sauce if you fancy. Fold the bottom edge up and the sides in so the filling stays put, then roll up tightly. Wrap in foil if you want, and cut in half.
