Vegan Bean & Rice Burritos with Smashed Avocado Recipe | Abel & Cole

Vegan Bean & Rice Burritos with Smashed Avocado

Cooking time
Serves4-6 people
Vegetarians Vegans
Vegan Bean & Rice Burritos with Smashed Avocado

Get dinner wrapped and rolled with these tasty vegan burritos. They're stuffed with a mix of spicy bean chilli and fluffy rice, with creamy smashed avocado, sharp pickled red onions and cooling spoonfuls of soya yogurt. Mix and match with your favourite burrito extras, such as crisp lettuce, diced tomatoes or macadamia white cheese. The perfect weekend treat.

Ingredients

  • 1 onion
  • 3 garlic cloves
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • A pinch of chilli powder
  • 100g sunflower or soya mince
  • 400g tin of mixed beans
  • 400g chopped tomatoes
  • 1 vegetable stock cube
  • 2 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp cocoa powder
  • 1 red onion
  • 150g white basmati rice
  • 2 limes
  • 2 ripe avocados
  • Your choice of additional fillings, such as vine tomatoes, lettuce or macadamia white cheese
  • 4-6 flour tortillas
  • 6 tbsp soya yogurt

Prep: 30 mins | Cook: 45 mins

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Method

1. Peel and finely chop the onion. Peel and thinly slice the garlic. Pour 1 tbsp oil into a large pan and warm to a medium heat. Slide in the onion and garlic and season with salt and pepper. Fry for 5-6 mins, stirring occasionally, till glossy. Add 1 tsp each ground cumin, ground coriander, dried oregano, smoked paprika and a pinch of chilli powder (this is HOT, so use as much or little as you like). Stir and cook for 1-2 mins, till fragrant. Meanwhile, fill and boil your kettle.
2. Tip the sunflower or soya mince into the pan, along with the beans and the liquid from their tin, the chopped tomatoes and 350ml hot water from the kettle. Crumble in the stock cube and add 1 tbsp vinegar, 1 tbsp Dijon mustard and 1 tsp cocoa powder. Stir well to combine the bring the pan to the boil. Reduce the heat to a gentle simmer. Cook the mince for 25-30 mins, stirring occasionally, till thickened and rich in flavour.
3. Meanwhile, peel and thinly slice the red onion. Slide into a bowl. Sprinkle with a pinch of sugar and a pinch of salt. Pour over 1 tbsp vinegar. Stir well to combine, then set to one side to 'pickle'.
4. Fill and boil your kettle again. Rinse the rice under cold water and tip it into a small pan. Add 300ml boiling water and a pinch of salt. Cover, bring to the boil then turn the heat right down. Gently cook for 8 mins till all the water is absorbed and the rice is tender. Take the pan off the heat and let it sit, lid on, for 5 mins to finish cooking the rice. It will stay warm in the pan.
5. Grate the zest of both limes into a small bowl. Pop to one side for later. Halve the avocados and remove the stones. Scoop the avocado into a bowl. Squeeze in the juice from the limes and add 1 tbsp olive oil and a pinch of salt and pepper. Use a fork to roughly crush the avocados. Set to one side.
6. Prepare your choice of extra fillings, such as chopped vine tomatoes, shredded lettuce, and macadamia white cheese.
7. Stir the lime zest into the sunflower mince and add a little more salt and pepper, if needed. Lay the tortillas on warm plates and spoon on some mince and rice, along with some crushed avocado and pickled onions. Spoon over generous amounts of soya yogurt. Roll the burritos and serve.
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