Vegetarian Burrito Recipe

I really do like being creative at dinner. It feels like it’s been too long since I made a recipe post, so here’s one, with a few to schedule as well.

I was making this for a potluck last week – it’s a recipe that’s easy to adjust quantities for, and make a few serves of. Add or substitute different veg as you please; I made this with what I had in the cupboard.

A large black frying pan sits on a stove, holding the burrito meal - corn, beans, carrot, capsicum and cauliflower are visible in a dark sauce


  • Onion
  • Vegetable oil
  • Morrocan spice mix – I had no separate cumin spice, or “burrito spice mix” in the cupboard, so substituted this instead
  • 1 tsp each of minced garlic and ginger
  • 1/2 tsp of minced/crushed chilli
  • 2/3-3/4 tin of corn kernels
  • 2/3-3/4 tin of Mexican bean mix: had kidney beans, black beans, pinto beans and cannellini beans, I think
  • 2/3 of a carrot (I think?)
  • Half a capsicum
  • A few florets of cauliflower
  • Bread, wraps, etc. for burritos


  • Strong kitchen knife
  • Chopping board
  • Large frying pan
  • Kitchen spoon
  • Plate


  1. Chop vegetables into small pieces
  2. Heat oil in frying pan until hot
  3. Add onion and set heat to medium-high or medium, then fry, stirring, until onion is golden
  4. Add garlic, ginger, chilli and spice mix and stir for 20-30 seconds
  5. Add veggies and fry until tender
  6. Add beans and a little water, then bring mixture to a simmer
  7. Add salt and pepper, then remove from heat and serve.

Remember that this is a meal that’ll get messy as it’s eaten with your hands. It was soooo yummy. A recipe to keep!