# Vegetarian Burritos

Recipe by [Hana Novak](https://fridge.menu/en/u/hananovak)

Hearty vegetarian burritos with a spiced bean filling, melted cheddar and garlic rice, finished with a zesty lime crème fraîche.

Servings: 4 · Prep 15 min · Cook 45 min · Other

Contains: gluten, milk

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Vegetarian Burritos](https://image.fridge.menu/adaptations/9sfh8wu3/0eb528aa64dcdc857bbd2bd3d102a435f98bbe6630fe8029729005620bc443b6.jpg)

## Ingredients

- 1 pcs [Onion](https://fridge.menu/en/i/onion) — finely chopped
- 2 tsp [Cumin](https://fridge.menu/en/i/cumin) — ground
- 1 tsp [Smoked paprika](https://fridge.menu/en/i/smoked-paprika)
- 2 tsp [Ground coriander](https://fridge.menu/en/i/ground-coriander)
- 1 tsp [Oregano](https://fridge.menu/en/i/oregano) — dried
- 4 clove [Garlic](https://fridge.menu/en/i/garlic) — finely chopped
- 400 g [Canned chopped tomatoes](https://fridge.menu/en/i/canned-chopped-tomatoes)
- 2 can Kidney beans — drained and rinsed
- 150 g [Cream cheese](https://fridge.menu/en/i/cream-cheese)
- 1 pcs [Bell pepper](https://fridge.menu/en/i/bell-pepper) — diced
- 150 g [Sweetcorn](https://fridge.menu/en/i/corn)
- 2 pcs [Avocado](https://fridge.menu/en/i/avocado) — diced
- 8 pcs Tortilla wraps
- 200 g [Mature cheddar](https://fridge.menu/en/i/cheddar) — freshly grated
- 2 tbsp [Olive oil](https://fridge.menu/en/i/olive-oil) — for frying
- [Salt](https://fridge.menu/en/i/salt)
- [Black pepper](https://fridge.menu/en/i/black-pepper) — freshly ground
- 100 ml [Crème fraîche](https://fridge.menu/en/i/creme-fraiche) — 18%
- 1 pcs [Lime](https://fridge.menu/en/i/lime) — juice and finely grated zest
- [Salt](https://fridge.menu/en/i/salt)
- [Black pepper](https://fridge.menu/en/i/black-pepper) — freshly ground

### Garlic rice

- 3 clove [Garlic](https://fridge.menu/en/i/garlic) — finely chopped
- 300 ml Basmati rice
- 500 ml [Water](https://fridge.menu/en/i/water)
- 1 bunch [Coriander](https://fridge.menu/en/i/coriander) — finely chopped, fresh
- [Salt](https://fridge.menu/en/i/salt)
- 1 tsp [Olive oil](https://fridge.menu/en/i/olive-oil)

## Steps

1. Fry the onion in olive oil over medium heat until soft (5 min)
2. Add the cumin, smoked paprika, coriander, oregano and garlic and mix well (1 min)
3. Add the kidney beans and chopped tomatoes and bring to the boil (3 min)
4. Simmer uncovered, stirring occasionally, until a thick sauce forms (18 min)
5. Remove from the heat, mash some of the beans with the back of a spoon, stir in the cream cheese, season with salt and black pepper (2 min)
6. Warm the tortillas in a pan until soft and pliable (1 min)
7. Brush each tortilla with olive oil on both sides (1 min)
8. Lay a strip of sweetcorn, bell pepper, avocado and cheddar down the middle, add 4-5 tbsp of filling
9. Fold in the edges and roll the burrito tightly, place seam-side down on a baking tray lined with parchment (5 min)
10. Bake in a preheated oven at 200°C for about 15 minutes, until the burritos are crisp (15 min)
11. Put the olive oil and garlic in a pan and fry over medium-low heat until lightly fragrant (2 min)
12. Add the water, basmati rice and salt, mix well, cover with a lid (1 min)
13. Slowly bring to the boil and cook covered over low heat for 10 minutes (10 min)
14. Remove from the heat and let the rice rest, covered, for another 10 minutes (10 min)
15. Stir the finely chopped coriander into the rice before serving (1 min)
16. Serve the crisp burritos with garlic rice and a dressing of crème fraîche mixed with a little lime, salt and black pepper

Published 2026-10-07

https://fridge.menu/en/r/vegetarian-burrito-9sfh8wu3

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