These vegetarian burritos are loaded with veggies, beans and plenty of cheese. A great weeknight dinner – get the family involved and let them assemble their own!
If you don’t like mushrooms and prefer a meatier meal, you can easily substitute them for beef mince or chicken – check out the recipe notes below.
Love Mexican food? Here are a few of my other favourite Tex-Mex recipes:
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Burritos are a great weeknight dinner and easy enough for everyone to assemble their own. These vegetarian burritos are loaded with veggies, beans and plenty of cheese.
PREPARE BURRITO FILLING
Dice mushrooms. Heat oil in a large frying pan on medium-high. Add mushrooms and cook until soft (3-4 minutes).
Stir in tomato paste, garlic powder, cumin, coriander and paprika. Cook for 1 minute. Add water, sugar, corn and beans, reduce heat to medium and gently simmer for 5 minutes. Season with salt and pepper and a squeeze of lime to taste. Remove from heat.
PREPARE OTHER INGREDIENTS
While burrito mixture is simmering, shred lettuce. Mash avocado. Finely dice onion, add to avocado and season with a little salt and pepper and a squeeze of lime. Microwave tortillas to warm through.
ASSEMBLE & SERVE
Spread sour cream and avocado over each tortilla (leaving a 2cm / 0.8in border). Top with cheese. Spoon burrito filling in a line down the centre. Place lettuce and coriander (if using) on top.
Fold one end of each tortilla in, then fold sides over the filling to enclose (you can secure with a toothpick if needed). Eat with your hands!
WINE MATCH: Try a Sangiovese.
GLUTEN-FREE OPTION: Replace jumbo tortillas with gluten-free tortillas or wraps.
INGREDIENT SWAPS / NOTES: If you don’t like mushrooms and prefer a meaty burrito, swap the mushrooms for 450g / 1lb prime beef mince or diced chicken tenderloins. Cook as you would the mushrooms, until browned all over.
STORING AND REHEATING: Burritos are best assembled just before eating. Store filling separate from other ingredients. Filling can be reheated in the microwave.