Recipe: Vegan Burritos

3 minutes to read
Carly Hanna

Carly Hanna

BSc (Human Nutrition and Psychology)

Difficulty: Easy

Ready In: 10 Minutes

Serves: 6


Burrito Base

  • 12 pack tortillas (choice of wheat, corn) GF
  • Fillings of choice eg. diced tomatoes, lettuce, grated carrot, spring onion, diced capsicum, corn kernels, mashed avocado (guacamole), salsa, cashew cheese sauce (recipe below)

Burrito Mix

  • 400g can black beans
  • 400g can kidney beans
  • 1 cup veggie mince (or 1 cup TVP + 1 cup water)
  • ¼ cup tomato paste
  • 400g can tomatoes, Mexican flavoured
  • Spices: ½ teaspoon cumin, coriander, and chilli powder or for an easy alternative a burrito spice mix (can contain added salt and sugars)


  1. In a medium-hot pan, fry onion in some oil and garlic until the onions are fragrant and translucent.
  2. Drain and rinse the canned beans before adding to the pan.
  3. Add in veggie mince (or TVP with water), tomato paste, canned tomatoes and spices.
  4. Simmer for 10 minutes, stirring occasionally.
  5. Serve in tortillas with fillings of choice.

If you want to pair your burrito with some sauce, take a look at Carly’s quick Vegan Cheese Sauce recipe. 

If you are interested in more vegan dish ideas, please see The Vegan Diet and Lifestyle: Benefits, Risks and Meal Plans.

Having passion for mental health and nutrition, Carly’s goal is to become a registered psychologist with a focus on self-care – food, exercise, and sleep. She has a special interest in various mental health disorders, plant-based diets, and the relationship between food and mood. 

Through evidence-based research, holistic approach to health and personal experience, Carly hopes to empower others’ well-being. 

Carly is a part of the Content Team that brings you the latest research at D’Connect.

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