Vegetarian Burrito with the Lot

    1 hour 5 minutes

    This vegetarian burrito recipe with the lot has all the toppings you need for the whole family to make their own DIY burrito version.

    1 person made this

    Serves: 4 

    • 2 cups water
    • 1 cup uncooked white rice
    • Beans
    • 2 tablespoons olive oil
    • 1 clove garlic, crushed
    • 1/2 red capsicum, finely chopped
    • 1 (400g) can fat-free refried beans
    • 1 teaspoon chili powder
    • 1 teaspoon ground cumin
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1/4 cup chopped fresh coriander
    • 1 splash lime juice
    • Toppings
    • 100g black olives, halved
    • 1/2 tomato, diced
    • 1/2 salad onion, finely chopped
    • 1 jalapeno pepper, chopped
    • 1 lime, cut into wedges
    • salt to taste
    • 1 cup plain fat-free Greek yogurt
    • 1/2 cup shredded Cheddar cheese, or to taste
    • 1/4 cup chopped fresh coriander, or to taste
    • 4 (25cm) flour tortillas

    Preparation:30min  ›  Cook:35min  ›  Ready in:1hour5min 

    1. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Cover to keep warm.
    2. Combine olive oil and garlic in a large frying pan over medium-low heat; cook and stir until fragrant, about 1 minute. Add capsicum; cook and stir until softened, about 5 minutes.
    3. Stir refried beans, chili powder, cumin, 1/2 teaspoon salt and pepper into the pan. Increase heat to medium and cook until beans are heated through, about 5 minutes. Reduce heat to low; stir in 1/4 cup coriander and a splash of lime juice. Cover and keep warm.
    4. Set out black olives, tomato, onion and jalapeno pepper in small bowls, buffet style. Squeeze a little lime juice over each bowl; season with salt. Place yogurt, Cheddar cheese and 1/4 cup coriander in bowls alongside.
    5. Heat a large frying pan over high heat. Cook each tortilla until lightly charred, about 30 seconds per side.
    6. Spread a spoonful of the refried bean mixture over each tortilla. Sprinkle Cheddar cheese on top to melt over the beans. Spread a spoonful of rice over the cheese. Layer yogurt, black olives, tomato, onion, jalapeno pepper, and cilantro on top. Fold in opposing edges of the tortilla and roll up to cover the filling.

    Cook's Note:

    You can alter this to make it nachos or chip dip or burrito salad, but the staple of it is the spicy beans. Three things bring this recipe to life: burn your tortillas, use Greek yogurt instead of sour cream, and all the spice goes into the beans. Everything else is just personal burrito preference.

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