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Vegan Burrito Bowl

Vegan Burrito Bowl

Brought to you by: Beyond Meat
    4 serving
5.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

These vegan burrito bowls are created with mince from Beyond Meat. Made with baked tortilla wraps and crunchy salad, these bowls are perfect for a filling dinner or lunch that tastes as good as it looks. Looking for more vegan recipes? Look no further.
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  • 2 tbsp vegetable oil
  • 300g Beyond Mince
  • 2 tsp chipotle paste
  • 1 tin (200g) black beans
  • 200g white rice
  • 4 wheat tortilla wraps
  • ¼ iceberg lettuce, shredded
  • 250g cherry tomatoes, halved
  • ½ cucumber, roughly chopped
  • 100g plain coconut yoghurt
  • 1 lime, quartered


Step 1

To make the mince filling for the burritos, heat half the oil in a large shallow pan, then fry the mince until browned.

Step 2

Add the chipotle paste to the pan along with the black beans and 150ml water. Bring to the simmer, and cook on a low-medium heat for about 20 mins until thick and rich.

Step 3

Meanwhile, cook the rice according to the pack instructions. Prepare the burrito bowls by preheating the oven to 200ºC/180ºC fan/gas mark 6. Brush one side of each tortilla with the remaining oil, then press the oil side down into an ovenproof bowl (like a pudding basin). Bake for 8 mins, or until golden. Remove from the oven and allow it to cool.

Step 4

To serve, load each bowl with a portion of rice and mince and top with shredded lettuce, tomatoes and cucumber. Spoon over a little of the yoghurt and serve with a wedge of lime.

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