Smoky, Spicy Burritos with Quorn Mince

These delicious smoky, spicy, veggie burritos are filled with Quorn Mince, pilau rice, salad and avocado. Ready in under 20 minutes, they’re quick & easy to make, so they’re great for those days when you need dinner in minutes. Got leftovers? Have them for lunch, or even tomorrow's dinner – simply serve up the leftover spiced Quorn Mince burrito mix with rice, crunchy tortilla chips and a dollop of guacamole!

Fresh and tasty, enjoy them your way. Swap out the ingredients to suit your taste. Need more heat, swap out the mild chilli powder. Prefer them smokier – add more chipotle! Either way, we know they’ll taste amazing!

Serves 4

18 mins

Easy

569 cals
(Per serving)

19.9g of fat
(Per serving)

17.4 g fibre
(Per serving)

25.6 g protein
(Per serving)

Ingredients

  • For the spicy Quorn Mince filling:
  • 300g frozen Quorn Mince
  • A drizzle olive oil
  • 1 red onion, chopped
  • ½ tbsp. mild chilli powder
  • ½ tbsp chipotle paste
  • 50g tomato puree
  • 1x 400g tin chopped tomatoes
  • 200ml vegetable stock
  • ½ green pepper, diced
  • ½ red pepper, diced
  • 1x 400g tin kidney beans, drained and rinsed
  • 50g sweetcorn
  • 10g coriander, chopped

  • For the burritos:

  • 4 soft tortilla wraps
  • 2 tbsp. mayonnaise
  • 150g cooked pilau rice
  • 12 little gem leaves
  • ½ red pepper, sliced
  • ½ green pepper, sliced
  • 1 avocado, sliced
  • A handful of coriander leaves

  • To serve (optional):

  • A dollop of yoghurt
  • Lime wedges

Method

For the spicy Quorn Mince filling:

  1. Place a non-stick pan over a medium heat. Add the olive oil. Add the Quorn Mince and red onion. Sauté for 2 minutes.
  2. Add the chilli powder, chipotle paste and tomato puree. Stir to combine and cook for 1 minute. Add the chopped tomatoes and stock. Mix well and bring to a simmer. Simmer for 5 minutes. Add the diced peppers, kidney beans and sweetcorn. Stir to combine and simmer for a final 2 minutes.
  3. Remove from the heat and stir though the chopped coriander. Allow to cool whilst you prepare the burrito fillings.

For the burritos:

  1. Spread the base of each wrap with mayonnaise. Next layer little gem leaves over the base of each wrap. Top with a few spoonful’s of spicy Quorn Mince. Top each wrap with rice, sliced peppers and avocado.
  2. Tightly wrap each burrito by folding in the top and bottom of the wrap then tightly rolling the burrito starting from one side.
  3. Heat a non-stick pan over a medium heat. Place the burritos seam side down in the pan and cook for 1-2 minutes (this warms the burrito and helps seal the wrap). Roll over and cook the top of each burrito for 1-2 minutes. Remove from the pan and slice each burrito in half using a serrated knife.

To serve (optional):

  1. Serve the burritos with a dollop of yoghurt and lime wedges.

Tip: To help roll the burritos place the wrap onto a sheet of greaseproof paper. Roll the burrito then wrap in the greaseproof paper. Tightly twist the ends of the paper.