Vegan burrito

Name: Vegan burrito
Total time: 1 h
Ingredients: 4 tortilla wraps; 300g of brown rice, cooked; 1/2 bunch of fresh coriander; 2 limes, halved; 4 dried chipotle chillies; 2 dried red chillies; 4 garlic cloves; 250ml of water; 225ml of orange juice; 3 tbsp of cider vinegar; 2 tbsp of brown sugar; 1 tsp cacao powder; 1/2 tsp salt; 1/2 tsp cayenne pepper; 1/2 tsp ground cumin; 1/4 tsp ground cloves; 400g of black beans, drained and rinsed; 1 onion, finely chopped; 1 garlic clove, chopped; 1/2 chipotle chilli, soaked and chopped; 1/2 tsp ground cumin; 1 pinch of ground cinnamon; olive oil; 2 avocados, ripe, peeled and stoned; 1/4 red onion, chopped; 1/2 red chilli, deseeded and finely chopped; 10 sprigs of fresh coriander; 1/2 lime, juiced; salt; pepper

by David and Charlotte Bailey

Item 1 of 1

Main
easy
4
60 minutes

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David and Charlotte Bailey's vegan burrito makes a wonderfully hearty lunch to eat on the go, or would work equally well as part of a Tex–Mex feast – simply scale up the salsa, sour cashew cream and guacamole recipes to serve on the side with corn chips or sweet potato wedges. With refried beans, brown rice and a spicy chipotle chilli sauce, this fantastic vegan recipe can be easily customised to add your favourite additional toppings and fillings.

First published in 2016

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An ingenious Mexican-American dish, the much-loved burrito is an easy-to-make, easy-to-eat dish. Distinguished from a taco by its size and by the fact that it's wrapped to enclose the filling, you can't beat it for a hearty lunch. Our Whitecross Street neighbour, Luardos, does a mean veggie one from its van. The popular burrito bowl is an ideal way to enjoy this dish for those avoiding wheat and gluten. Simply serve all the components in a large bowl instead of a wrap; we love to add some corn chips on the side.

Recipe and images extracted from The Fresh Vegan Kitchen by Charlotte and David Bailey, photography by Haarala Hamilton. Published by Pavilion.

Ingredients

Metric

Imperial

Vegan burritos

4 tortilla wraps
300g of brown rice, cooked
1/2 bunch of fresh coriander
2 limes, halved

Chipotle sauce

4 dried chipotle chillies
2 dried red chillies
4 garlic cloves
250ml of water
225ml of orange juice
3 tbsp of cider vinegar
2 tbsp of brown sugar
1 tsp cacao powder
1/2 tsp salt
1/2 tsp cayenne pepper
1/2 tsp ground cumin
1/4 tsp ground cloves

Refried black beans

400g of black beans, drained and rinsed
1 onion, finely chopped
1 garlic clove, chopped
1/2 chipotle chilli, soaked and chopped
1/2 tsp ground cumin
1 pinch of ground cinnamon
olive oil

Guacamole

2 avocados, ripe, peeled and stoned
1/4 red onion, chopped
1/2 red chilli, deseeded and finely chopped
10 sprigs of fresh coriander
1/2 lime, juiced
salt
pepper

Tomato salsa

1/2 red onion, chopped
5 plum tomatoes, finely diced
1/2 red chilli, deseeded and finely chopped
10 sprigs of fresh coriander
1/2 lime, juice only
1 dash of olive oil
salt
pepper

Raw cashew sour cream

150g of cashew nuts, soaked overnight
1 dash of cider vinegar
1/2 lemon, juice only
1 tsp onion powder
salt
pepper

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Method

Preheat the oven to 200°C/gas mark 6

Begin by preparing the chipotle sauce. Place the chillies and garlic on a baking sheet and roast for 1–2 minutes, ensuring the chillies don't burn. Remove the chillies from the tray and place into a bowl of water to soften, returning the garlic to the oven to roast for a further 15–20 minutes

Meanwhile, prepare the refried beans. Heat a dash of oil in a large frying pan and sauté the onion for a couple of minutes until translucent. Add the garlic, chipotle, cumin and cinnamon and sauté for a further couple of minutes, then add the black beans. Continue to cook for about 10 minutes, crushing the beans as they cook with a potato masher

Remove the garlic from the oven and remove the skins. Place the roasted garlic in a blender along with the rest of the sauce ingredients and combine until they're puréed. Put the chipotle purée in a pan, bring to the boil and simmer for 20 minutes until the mixture has reduced to a relatively thick sauce

While the sauce is cooking, prepare the additional dips. Add all the guacamole ingredients to a food processor (or pestle and mortar) and blitz for 10 seconds, taking care to retain some of the texture. Adjust the chilli, lime and salt and pepper to taste and set aside

In a separate bowl, mix together the salsa ingredients until combined, adjusting the chilli, lime, salt and pepper to taste

For the cashew cream, drain the soaked cashews and place them in a blender along with the vinegar, olive oil, lemon, onion powder and seasoning. Blender to a creamy consistency, adding water as required. Season further to taste and set aside until ready to serve

To assemble the finished burritos, place the tortillas flat on a board. Off-centre, layer the rice, refried beans, salsa, guacamole, raw cashew cream and chipotle sauce. Top with some coriander and a generous squeeze of lime juice and you're ready to roll

There are many techniques for rolling a burrito, but we normally just bring the bottom over, then tuck the sides in and finish the roll. We sometimes use a little water to help it stick together

Finally, heat a dry pan until hot and lightly toast each wrapped burrito for about 1 minute on each side. Serve hot with an extra wedge of lime for squeezing over

First published in 2016

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David and Charlotte Bailey

David and Charlotte Bailey are best known for being the award-winning vegan street food pioneers behind Wholefood Heaven. Their cookbook, The Fresh Vegan Kitchen, contains over 100 recipes from all over the world geared towards vegan, raw and gluten-free diets.

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