Eat Well with Elissa & Stef: Vegan Burritos

Burritos are everyone's favourite Mexican treat and the perfect food to wrap up, slice in half and share as part of your Mexican night alongside some loaded nachos and maybe even a tequila cocktail if you're going all out. 

This week for Eat Well with Elissa & Stef, we're going to teach you how to make the vegan version of the nutritionally loaded wraps we all know and love. Although the ingredients list may seem hefty, following the simple steps below will lead to a meat-free, flavour-packed roll of goodness - every time!


For the Corn and Black Beans Meat Substitute: 

1 tin of Sweetcorn
1 tin Black Beans
2 teaspoons of Paprika
1 teaspoon of Cumin
Half a lime (juiced)
3 Spring Onions sliced 
Salt and Pepper to taste 

For the Fillings (you can choose any from the list below)

Vegan Sour Cream - We recommend the GreenVie vegan kind
Salsa (homemade or shop bought)
Smashed Avocado
Shredded Lettuce
Brown Rice - either dry or microwavable if you're feeling lazy
6 large flour tortillas
Grated Vegan Cheese


1. Drain the tins of corn and black beans of their juices and combine them in a bowl

2. To the bean mixture, add your paprika, cumin, lime juice, salt and pepper and mix well with a tablespoon

3. Slice the spring onions finely and add this to the mixture also, making sure the onions are coating in the spices

4. Cook/heat your brown rice and mix in beans whilst the rice is hot. Make sure you take rice off the heat so as not to cook the beans or the onions in order to keep the texture varied

5. Take one of your flour tortillas and add a large spoonful of your rice and bean mixture, making a thin sausage-shape in the centre of the wrap

6. On top of the rice mixture, add your favourite combination of the fillings listed above, keeping all of the ingredients in the centre to make the wrapping process easier

7. Fold in one side of the burrito and tuck in one end to secure the filling inside, then roll towards the open side, using your hands to keep the filling together in the centre

8. For an authentic street food experience, wrap your burrito in tin foil or a sheet of baking paper and then slice down the centre to make sure that you don't lose any of your precious filling

So there we have it, the perfect vegan burrito to make for Mexican night or to wrap up and take in your lunch box to work. If you do prefer a meatier burrito, it's so easy to swap out the beans mixture with either shredded chicken or beef and add in the same spices and fillings!


Author: Ellie-Jo Johnstone (E&S Blog Editor)




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