Ipshita Mukherjee

 | 1 minute to read
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Vegan Burrito with Vegan Tortilla filling.

Vegan Burrito with Vegan Tortilla filling.

Cook Duration 00:40
Food TypeVegan
Recipe Calories 196kcal


  • Recipe Ingredients listWheat flour 30g
  • Recipe Ingredients listWhite flour 20g
  • Recipe Ingredients listRice 10g
  • Recipe Ingredients listRed beans 30g
  • Recipe Ingredients listBaby Spinach 10g
  • Recipe Ingredients listAvocado 10g
  • Recipe Ingredients listTomato 25g
  • Recipe Ingredients listOnion 25g
  • Recipe Ingredients listChilli
  • Recipe Ingredients listPaprika
  • Recipe Ingredients listLemon
  • Recipe Ingredients listSalt
  • Recipe Ingredients listMustard Oil 5ml
  • Recipe Ingredients listStevia optional



Soak red beans overnight. In a pot bring red beans to boil making sure you skim the water as nasty foam gathers on top. Cook until tender – for about 30 mins. Set aside.


In another pot cook rice in plenty of water for about 15 mins. Drain and cool. Mix in two handfuls of chopped coriander and 2 tbsp of lime juice. Season with salt and pepper. Set aside.


Once rice and red beans get cold mix together and make cutlets and pan fry them. Keep them aside.


you’re using regular tomatoes, deseed them before chopping. Chop tomatoes into fine dice. Add in chilli flakes, lime juice and sliced spring onion. Season with salt, pepper and stevia(if using). Set aside for the flavours to mingle.


Put a kettle on to get hot water for your tortillas. To make tortillas mix flours, baking powder and salt in a big bowl. Add mustard oil to the flour mixture and incorporate it well with your hands. Once water is ready, add it in. Initially mix it all together with a spoon as the mixture will be too hot, then start kneading it (in the bowl) with your hand. Knead for about 5 minutes until the dough is smooth and elastic. Rest the dough for about 30-45 mins covered with a wet kitchen towel. The resting step is very important so do not skip it.


Once the dough has rested, divide it into equal pieces. Roll each piece of dough into a ball and leave for another 10 minutes under a wet kitchen towel.


In a mixer add baby spinach, avocado, lemon, salt and make purée.


Now, it’s time to finish the tortillas. Set a large pan on a medium heat (it’s important not to get the pan too hot, if your tortilla is getting dark brown spots very quickly it means that the pan is too hot). Set another pan on the lowest heat and dampen a kitchen towel – this set-up is needed to keep tortillas warm and supple. Start rolling out tortillas on a lightly floured surface. Refrain from adding too much flour as it will produce dry tortillas. Once you are happy with the shape (they should be round*) and thickness (I roll mine quite thin), put your tortilla on a pan. Little bubbles should start to appear after about one minute. Do not wait until the bubbles go dark brown as that will make tortillas dry out too much and they’ll crack later. After about 2 minutes (depends on how thick yours are) from when tortilla hit the pan, flip the tortilla and cook for only about 30 seconds on the other side. As soon as you are done, put the tortilla into the other pan and cover with damp kitchen towel. Continue the same way with other tortilla.


Finally, assemble your tortillas by putting chopped up lettuce, red beans rice cutlet , salsa, and spinach avocado purée in the middle of the tortilla and rolling it up.


Marcos mentioned per tortilla.
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