This easy vegan bean burrito recipe is so quick. Treat yourself to a Mexican-inspired dish that is simple, fast and tastes fantastic. Use mini tortillas and serve a appetizer.
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Ingredients
1 tbsp olive oil
½ small onion, chopped
¼ cup (50g, 2oz) tomato, chopped
½ bird’s-eye chilli, finely chopped
Pinch of cinnamon
¼ tsp cumin
¼ tsp ground oregano
2 cup (60g, 2oz) canned kidney beans, rinsed and drained
4 flour or corn tortillas
Method
In a small frying pan, heat the oil over medium-high heat. Fry the onion for 3 minutes until softened and browned. Add the tomato, chilli, spices and oregano and cook for a further 6 minutes until the tomato has started to break up.
Add the kidney beans and heat through for 3 minutes.
To assemble your vegan bean burrito, first microwave the tortillas on high power for 15 seconds. Lay the tortillas on a flat surface and spread the bean mixture down the centre. Fold up one end about a quarter of the way up the burrito. Then fold the two sides over towards the centre and serve.
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