Vegan Burritos

In three words…. Vegan Comfort Food! Need a super tasty and easy burrito recipe? Look no further, we got you covered. We love using kidney beans and fresh tomatoes. And the vegan cheese makes this sauce so creamy and shiny. Definitely a great recipe for the whole family! No complaints at your table when serving this!

8 Burritos
Total time: 25 minutes

Ingredients

1 tsp olive oil
250 g mushrooms
½ tsp salt
⅛ tsp black pepper
1 tsp coriander powder
2 stalks spring onion (Plus extra for garnish)
2 tomatoes
220 ml passata (sieved tomatoes)
3 tsp paprika powder
1 can (400 g) kidney beans
100 g mozzarella (vegan)
8 tortilla wraps

Method

1. Tear and crumble the mushrooms into pieces with your hands, cut the tomato into small cubes and slice the spring onion into thin rings.
2. Heat the olive oil in the pan. Add the mushrooms and cook for 2 minutes. Add salt, black pepper and coriander powder. Cook the mushrooms until brown and most of the moisture has evaporated.
3. Add the spring onions and tomatoes and cook everything for about 5 minutes. Stir occasionally.
4. Add the passata, paprika powder and kidney beans (including the liquid). Stir everything well and let it simmer for 5 minutes.
5. Add the grated vegan mozzarella. Spoon 3-4 tablespoons in a tortilla wrap. Garnish with some extra chopped spring onions. Roll the burrito and bake in a dry hot pan (see video for method).