10-Minute Loaded Veg Burritos
Fast, filling and packed with flavour, these easy burritos layer creamy refried beans, fresh tomato salsa, quick guac, tangy pickled onion and a silky cashew cream. Perfect for a speedy lunch or midweek dinner.
Takes 10 minutes
Serves 2
Ingredients
Refried Beans
- 1 × 400g tin kidney beans drained and rinsed
- 1 tsp tamari or soy sauce
- Pinch black pepper
- Small pinch salt
- 50 ml water l
Fresh Tomato Salsa
- 3 –4 medium tomatoes roughly chopped
- ¼ small red onion
- ½ –1 fresh chilli to taste
- Juice of ½ lime
- Pinch salt
Quick Guacamole
- 2 ripe avocados
- Handful cherry tomatoes finely chopped
- Pinch salt & black pepper
- Juice of 1 lime or lemon juice
Quick Pickled Red Onion
- ½ red onion finely sliced
- 100 ml vinegar or lime juice
- 100 ml water
- Pinch salt
Cashew Cream
- 50 g cashews soaked 10 min in boiling water and drained
- 120 –150 ml oat milk
- ½ tsp garlic powder
- 1 –2 tsp lemon juice
- ¼ tsp salt
To Serve
- Large tortillas or wraps
Instructions
Pickle the onion
- Place the sliced red onion in a small bowl with the vinegar and water and salt. Scrunch briefly and set aside — it’ll soften and mellow while you prep everything else.
Make the refried beans
- Add the kidney beans to a pan over medium heat and heat for 2 minutes. Add the tamari, black pepper, salt and the water. Warm through, then mash roughly with a potato masher or back of a spoon. Keep chunky and creamy. Set aside.
Blend the salsa
- Add tomatoes, red onion, chilli, lime juice and salt to a blender. Pulse briefly — loose and spoonable, not smooth. Taste and adjust seasoning.
Make the guac
- Mash the avocados in a bowl, keeping some texture. Fold in chopped cherry tomatoes, salt, pepper and a squeeze of citrus.
Blend the cashew cream
- Blend all cashew cream ingredients until completely smooth and pourable. Add a splash more milk if needed.
Assemble
- Warm the tortillas. Spread refried beans down the centre, spoon over salsa, add guac, a little pickled onion and drizzle generously with cashew cream. Roll up and serve immediately.
Tips & Variations
- Extra heat: Add chilli flakes or hot sauce.
- Smoky twist: Stir ¼ tsp smoked paprika or cumin into the beans.
- Greens boost: Add shredded lettuce or baby spinach.
- Make it deluxe: Finish with coriander and a squeeze of lime.
