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Recipe

VEGAN BURRITOS

Duration :

12 Minutes

Difficulty :

Easy

Serves :

3

Ingredients

  • 1 can 3.5 oz (106 ml) Bonduelle RED KIDNEY BEANS Mini Cans
  • 1 can 3.5 oz (106 ml) Bonduelle QUINOA Mini Cans
  • 1 can 3.5 oz (106 ml) Bonduelle CORN Mini Cans
  • ¼ your choice small pepper, small dice
  • 1/2 c (125 ml) kale, chopped
  • 1/4 c (60 ml) salsa
  • 1/3 c (80 ml) vegan cheese, grated
  • Salt and freshly ground pepper
  • 2 or 3 large tortillas, about 10 in. (25 cm)

Method

  1. Pour the kidney beans, quinoa and corn into a bowl.
  2. Add chopped pepper, kale, salsa and vegetable cheese, stir, season to taste.
  3. Arrange tortillas on a work surface, then spread the mixture to make a log in the middle of each.
  4. For each tortilla, fold the left and right ends over the filling, then roll from the bottom to the top, wrapping the mixture.
  5. In a non-stick pan on medium heat, brown the burritos to make them slightly crispy, then enjoy.

Products used

Get them from all leading supermarkets