11 May 2016

Summer BBQ Burrito

With summer just around the corner and the weather warming up BBQ season has officially begun. When it comes to being invited to non-vegan BBQ's its usually easier to think about bringing something yourself, rather than surviving the afternoon on a crisp sandwich whilst everyone else is happily munching away on endless amounts of food. 

I wanted to create something that was a full meal, wrapped into one foil package that could be cooked on the BBQ in 15 minutes and without the worry that you'll still be hungry afterwards and will have to ask a million questions about the contents of the buffet table. Burritos seemed like the perfect option, you can stuff them and roll them at home in 10 minutes, they contain all the elements of the meal so you don't have to worry about condiments either and then they can be cooked on the BBQ alongside the rest of the food, without the worry of contamination.

Once others get a whiff of your food you'll have people wishing they had a burrito too, one of my housemates even came to ask what I was cooking as it smelt so good! These don't even have to just be reserved for BBQ's, I cooked mine, wrapped in foil on a griddle pan; the wrap goes deliciously crispy inside the foil and the rice absorbs any excess liquid, so you don't have to worry about these being soggy either! These burritos are spicy, smokey, sweet and simply incredible, and that is not a word I use lightly. Every bite of these is full of flavour and I'm so glad I still have 3 more  to eat! 

You wouldn't think it from the taste but these burritos are also really healthy, I used wholemeal wraps and wholefood ingredients to fill them, the beans have no added sugar too! The natural sweetness from the mango compliments the spicy, smokey beans well enough that no sugar was required (baked beans are usually high in sugar). The spices in this recipe are essential to the beautiful flavours and when cooked these flavours all meld into one another, this recipe really is a winner and I'd recommend packing an extra burrito for when people ask to try it and you don't wanna share your only food source!

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Summer BBQ Burritos | Yield: 4 | Prep Time: 10 mins | Cook Time: 15 mins

You'll need

  • Chopping Board
  • Knife
  • Mixing bowls
  • Grater
  • Aluminium foil
  • BBQ/ Griddle pan


Wraps & Fillings:
  • 4 wholemeal wraps
  • 2/3 cup wholegrain rice
  • 1 cup baby spinach
  • 2 large tomatoes
  • 100g vegan cheese
  • 400g can Borlotti/ Pinto beans, drained and rinsed
  • 2 tbsp tomato puree
  • 2 tbsp soy sauce
  • 2.5 tsp Peri Peri spice (garlic, onion, basil, cayenne, salt, chili)
  • 1 tsp paprika
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 large, ripe mango
  • 1/2 red onion
  • 1 tbsp lime juice
  • 1 handful coriander
  • Pinch salt


  1. Mix together the beans, tomato puree, soy sauce, peri peri spice, paprika, smoked paprika, garlic powder, onion powder in a bowl and place to one side.
  2. To make the salsa dice the mango and red onion, finely chop the coriander and mix together in a small bowl, season with a tbsp of lime juice and a pinch of salt.
  3. Then chop the tomatoes, tear the spinach leaves and grate the cheese.
  4. To wrap the wraps, place a wrap on a piece of tin foil, slightly larger than the size of the wrap. Layer up the middle of the wrap with the rice, spinach, beans, tomato, cheese and salsa, in this order (the rice stops the wrap getting soggy!). Then fold the two sides of the wrap over the filling into the middle, after this, fold the tin foil over the ends to seal it and roll the foil around the rest of the wrap. Don't worry if it's not perfect, as long as it's sealed within the foil it will be ok! 
  5. Cook for 15 minutes, wrapped in the foil on a BBQ, turning half way through, then cut in half to serve and enjoy!
Cassidy xx
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