Vegan Kidney Bean Burritos

Once, when I was about ten years old, I cuddled a baby donkey and it was so overwhelmingly adorable that just thinking about it is enough to make me weak in the knees, even now.  If you don’t believe me just type in “baby donkey” on google images. You won’t be disappointed, I promise. And if you think they can’t possibly be that cute or that fluffy in real life, you’re wrong. Because they are. The Spanish word for little donkey is burrito and, like the cute little critter it’s named after, a good burrito doesn’t need any meat. Spiced kidney beans, sweet corn and fresh tomato cubes make for a healthy, tasty and satisfying filling and adding homemade guacamole to things is always a good idea.

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Ingredients (for 2-3 people, 8 small flour tortillas)

8 wholewheat flour tortillas

250 g kidney beans (from a can)

140 g sweet corn (from a can)

2 regular or 4 small tomatoes, in cubes

hot chili powder

ground coriander

cumin

smoked paprika

ground allspice

salt

2 avocados

2 tbsp olive oil

juice of 1 lime

1 clove of garlic

1 dried chilli, crumbled

hot taco sauce

plain tortilla chips (for added crunch)

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  • In a little bit of olive oil, sautee the kidney beans until the moisture evaporates and season them with chilli powder, coriander, allspice, cumin, smoked paprika and salt.
  • Add the corn and heat through. Turn off the heat and add the tomato cubes.
  • Make your quacamole by mashing the avocados with 2 tbsp olive oil, the juice of 1 lime, garlic, dried chilli and salt.
  • Heat the tortillas, fill them with the bean mixture and top off with guacamole, hot taco sauce, tabasco and crumbled tortilla chips.

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10 thoughts on “Vegan Kidney Bean Burritos

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