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Mexican bean burrito

“This delicious and hearty vegetarian dinner is bound to become your family’s new favourite – spicy beans, loaded up with crunchy veg, creamy avocado and rice in a wrap.” - chef Chris Baber

  • 3.75 Star
  • Timer Prep 5 min
    Cook 40 min
  • Chef hat Easy


Dice the red onions. Drain the kidney beans. Drain the butter beans. Reserving the liquid, drain the sweetcorns. Slice the avocados.

And the rest...

  1. 1 In a hot pan, sauté the onion in 1 tbsp oil. Add the Mexican paste and cook for 5 minutes.
  2. 2 Add in the kidney and butter beans, chopped tomatoes and the liquid from the sweetcorn. Simmer for 25 minutes.
  3. 3 Add the sweetcorn and remove from the heat. Heat the rice according to the pack instructions.
  4. 4 To fill the wraps, spoon the bean mixture, rice, sliced avocado and lettuce into each wrap, folding the end to keep the filling inside.
  5. 5 Serve with salsa made by mixing diced mango (or you could use pineapple) with a little lime juice and red chilli.

And the rest...

4 Reviews

  • Therese And Neil

    Easy to make, filling and delicious

  • Neil

    What she said ☝🏻

  • Anna

    One of our favourite recipes and tastes even better for lunch the next day! You can swap out the paste for a fajita or burrito spice mix if you need to and we like to include sour cream, a little grated cheese and some homemade guacamole in ours 👌🏼

  • J

    This meal has become a family favourite! Perfect in a wrap with smashed avocado and grated cheese.