Big fat healthy veg burritos

This is such a good Saturday night feast, and it’s great for when you have lots of people around with different eating habits, because you can make loads of different fillings and everyone is sure to like at least a few. I’ve listed loads of different filling options, in many ways opening my own local branch of Tortilla, but of course you can go right to your favourites. By the way, leftovers are delicious for packed lunch burrito bowls too, so make plenty.

Ready in an hour

Serves 2



  • Half a mug of rice
  • ½ tsp. ground coriander
  • Juice of half a lemon
  • ¼ tin of your favourite beans or chickpeas


  • ¾ tin of your favourite beans or chickpeas
  • 2 tbsp. tomato puree or passatta
  • ½ tsp. paprika (smoked if you like)
  • ½ tsp. ground cumin


  • 1-2 sweet potatoes
  • ½ tsp. cinnamon


  • 1 bell pepper
  • ½ onion
  • ½ tsp. cumin
  • ½ tsp. paprika

PEA GUACAMOLE (great for people who don’t like avos, fats, or who are too poor for avocado)

  • ½ mug frozen peas
  • Squeeze of lemon juice
  • Pinch of chilli flakes
  • A few mint leaves (or a tsp. mint sauce!)


…For kids and people who don’t like chili:

  • About 10 cherry tomatoes
  • A chunk of cucumber
  • Good squeeze of lemon
  • Mint & or basil leaves

…For hot-heads

  • About 10 cherry tomatoes
  • ½ a fresh chili (seeds in for extra heat)
  • Good pinch of chili powder
  • 1 tsp. ketchup
  • 1 tsp. red wine vinegar


(Modified from Jamie Oliver Superfood)

  • 80g wholemeal flour
  • 50ml water
  • Pinch of salt


  • Start with the rice. Place the rice and coriander in a saucepan with a mug full of water from the kettle and a pinch of salt. Whack on a lid and leave for around half an hour. The water should all get absorbed into the rice.
  • Now for potatoes. Pre-heat the oven to gas mark 5. Cut the potato into bite-size pieces, sprinkle with cinnamon and a dash of oil. place on a baking tray and pop in the over for half an hour.
  • When the rice is done you will need the nice beany paste to stick it all together, so get this ready now. Blend the beans or chickpeas with the lemon in a food processor. When the rice is cooked you can just stir this paste in.
  • Slice the onions and peppers, and mix with a splash of oil and the spices. Fry in a frying pan or on a griddle pan, moving around until they become soft and get little char marks. This should take about 15 minutes.
  • Place all the bean ingredients in a saucepan and heat for 5 minutes. Mash a few of the beans with the back of a fork so that the sauce thickens and everything sticks together a little better.
  • For the guacamole, blanch the peas in hot water for a few minutes. Drain and blend in the food processor with the remaining ingredients, and maybe a splash of water, until pretty smooth.
  • For either salsa, place all the hard ingredients on a board and chop them up together quite finely. Add in the vinegars/sauces/lemon juice, and mix it up.
  • For the tortillas, pile the flour and salt in a bowl and make a well in the middle. Pour in the water and mix it up until it comes together as a dough. Split into portions and roll out, before toasting for a couple of minutes on each side in a frying pan or griddle pan. You can wrap them in foil to keep them before.
  • When all your bits and pieces are ready, get stuck in! I like to smear the warm tortilla with guacamole, layer on beans and rice, followed by the potato and peppers and topped with salsa.
  • Roll it up as much as you can and pretend you’re in mexico.

5 Comments Add yours

  1. Love it. Love your name too. LOL


    1. The Smiling Pilgrim says:

      haha have to agree I think you got this blog thing down


  2. Rhythm says:

    I am going to book mark this post and try it soon. 🙂 Great share.

    Liked by 1 person

    1. Awesome I hope you enjoy! 😀


  3. Anonymous says:

    I love this meal its so tasty, thank you

    Liked by 1 person

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