Mexican burritos

Mexican burritosI love Mexican. It is my favourite cuisine. I always make it way too spicy for my Dad but me and my brother enjoy it so I just top his with extra yoghurt. I think this is a really fun way to present it but by no means do you have to do that. You can just use the wrap as a wrap and roll the mixture up. I like to have my ‘cup’ with some salad on the side. This meal is my post-race meal especially in the colder months. The bean mixture can be made in a mass and used over pasta, rice or in a buddah bowl.

Bean Mix Ingredients

  • 2 cans tinned tomatoes
  • 2 tbsp tomato paste
  • 2 tsp paprika, turmeric, cumin, ground coriander, garam masala
  • ½-1 tsp cayenne pepper or chili (if you like heat)
  • 1 can mixed beans, drained and rinsed
  • Salt & pepper
  • 2-3 big mushrooms
  • 2 onions, diced
  • 2 garlic cloves, diced
  • 1 tbsp coconut oil
  • Wholemeal wraps


  • Avocado with some lemon squished in
  • Salsa or hot sauce
  • Greek yoghurt, sour cream, cheese
  • Fresh coriander
  • Grilled corn
  • Lime slice


  • Preheat oven to 160 C
  • In a bread tin place the wraps so that they sit in the tin and form a cup shape. Place in oven
  • Place a pan over a medium heat with coconut oil and add onion and garlic. Cook for 1-2 minutes
  • Add in mushrooms and sauté until they begin to soften
  • Add in spices, tins of tomatoes, beans, tomato paste, salt and pepper
  • Cook for 10-15 minutes until it’s thickened and smelling awesome
  • Remove wraps from the oven. They should be able to stay in their shape when removed from the tin and crispy around the edges
  • Put bean mixture into the wrap cups, top with your choice of toppings and enjoy!

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