Spicy Bean Burrito


Living in London, you’d think every cuisine in the world would be available at a heartbeat and, to be fair, that is for the most part true.  Still, I’ve always felt that the wonders of Mexican food are somewhat under-represented in the British Isles.  Fortunately, these stupendous dishes are not as complex as you might assume.  Powerful flavours and a decent spicy punch are the essential components of any Mexican dish – here’s how I achieved mine.

Without my added extras of sour cream and cheese, this is a wonderfully vegan recipe.


  • Tortilla wrap
  • Beans – I used a mixture of tinned beans (black eyed and three bean salad).  Cumulatively it was about 1 tin for 3 burritos
  • Chillis – fresh or crushed
  • Onion
  • Tomato Puree
  • Salsa
  • Cayenne Pepper
  • Chili Powder
  • Sugar
  • Rice (about 1/4 proportion of beans, dried)
  • Coriander (or if you are like me and can’t eat it, Parsley)
  • Any extras – I used sour cream, cheese and avocado.


  1. Rinse, then begin boiling your rice according to the instructions on the packet with a little chili powder, salt and chopped parsley.
  2. Dice and gently fry your onion in a little oil with some salt until turning translucent and just beginning to brown.  Add your beans and fry for a further couple of minutes, stirring continually.
  3. Add about half a tin of water, a tsp or two each of tomato puree, salsa and sugar and a generous shake of cayenne pepper, with chilis to taste.
  4. Continue cooking and stirring frequently over a gentle heat until the water has mostly evaporated and the beans are soft.  Crush the mixture roughly with your spoon.
  5. Mix in the rice and your bean mixture is complete.
  6. Add a few spoonfuls of the mixture to the middle of your tortilla and roll, as shown here.


There is a reason burrito places serve their burritos in foil – neglecting to do so is just asking for a stained pair of jeans (and not in a good way.)  Wrap in foil and serve with some chips and dip.


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