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a photo of 10-Minute Loaded Veg Burritos

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.
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