Tuesday, 8 January 2013

Black bean burrito with corn salsa and guacamole

This could possibly be the most amazingly delicious burritos I have ever had, irrespective of with or without meat. I thought I might miss cheese with this, but didn't at all, they are so full of flavour, with rich refried black beans, spicy corn salsa and lemony guacamole. Promise me you'll try this, ok?

This vegan experiment has been a great experience so far, with some great new dishes. I really don't miss meat/chicken/fish or dairy. I find that cooking vegan food is actually easier than I thought, I have definitely not have had to compromise on flavour. Someone asked me if I don't get hungrier quicker eating vegan food, but no, I haven't experienced any difference. The only thing is probably that I have to plan a bit more in advance, but hey, I'm a list maniac and spend at least 2 h a day commuting, I have time to plan...

Regarding milk, currently trying a lot of different non-dairy milk options, will come back to this in a later post.

Black bean burrito with corn salsa and guacamole (serves 4)
Flour tortillas

Refried black beans
2 cans of black beans, approx. 400 g drained weight
2 large flat mushrooms, finely chopped
1 large yellow onion, finely chopped
1 large red pepper, finely chopped
1 carrot, finely chopped
2 red chillies, finely chopped
4 garlic cloves, finely chopped
2 large tomatoes, chopped
1 tbsp chipotle paste
1 tbsp oregano
1 tsp ground cumin
1 tsp salt
1 pinch cinnamon
1 pinch light brown sugar
2 tbsp tomato paste
3 dl vegetable stock

Corn salsa
150 g sweetcorn
2 tomatoes, seeds removed and diced
0.5 red onion, finely chopped
2 small or 1 large lime, zest and juice
1 small bunch of coriander, chopped
1 small garlic clove, minced
1 pinch salt
1 pinch light brown sugar
black pepper

2 avocados
1 small lemon, juice
1 pinch salt
1 small garlic clove, minced
black pepper

Fry the mushrooms in oil in a large frying pan until they start to concentrate and caramelise. Add one finely chopped garlic clove and a little salt, and fry for a few more minutes. Transfer the mushrooms to the side

Add onion, red pepper, carrot, garlic and chili to the frying pan, and fry on medium to high heat for 5 min

Add beans, tomatoes, vegetable stock, chipotle paste, tomato paste, all spices, sugar and salt to the frying pan

Simmer for 10-15 min until most of the liquid has been reduced. Stir occasionally and use a fork to crush the beans into a coarse puree

While the beans are simmering, make the salsa and guacamole

For the salsa, stir together all of the ingredients

For the guacamole, in a bowl, mash together the avocado with the other ingredients

To serve, add refried beans to a flour tortilla and top with salsa and guacamole. Roll together to a burrito

Smaklig måltid!


  1. Tack för tipset! Är ingen matsnobb på det stora hela men när det gäller mexikanskt vill jag hålla mig långt ifrån färdiga kryddmixer (med ton av spiskummin). Ingen snabblagad mat med andra ord men ack så mycket godare. Det här ska testas mycket snart.

    1. Ja, testa :)Gillar inte heller kryddmixer, tar ju knappt langre tid att ha i sina egna kryddor. Det har receptet gar dessutom ratt snabbt iaf nar man val skurit och forberett allt. Lycka till och beratta hur det gick!

  2. Great burritos! We couldn't find any chipotle but everyone was overwhelmed at the dinner anyhow. I agree on everything about not missing cheese or other dairy products or meat. Will definately try some of the other recipes as well. What about vegan desserts? We made a key lime pie as dessert for this dinner. Can one do something similar to those kinds of desserts, cheesecakes etc,(what substutites are there then for e.g. eggs as a binder) or do one just have to think outside the box and make other stuff?

    1. I'm so happy you liked the burritos! No experience with vegan desserts yet but will have a go making some later. I think you can make quite a lot of desserts and cakes without dairy and eggs, I know I've seen recipes using soft tofu or coconut milk in vegan cheesecakes for example.