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Vegan burrito bake

Vegan burrito bake


Give burritos a moreish makeover by baking them in this spiced tomato sauce

  • Feeds 4 Feeds 4
  • Ready in 30 minutes

Each serving contains

  • Energy
    1994kj 474kcal
  • Fat
    Med 17%
  • Saturates
    Low 22%
  • Sugar
    Low 10%
  • Salt
    High 43%

% of adult’s reference intake | Carbohydrates per serving : 70g

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Big Bag Option


  • 250g Co-op microwave golden vegetable rice
  • 198g can sweetcorn, drained
  • 1 green pepper, finely chopped
  • 3 spring onions, sliced
  • 400g can Co-op red kidney beans, drained and rinsed
  • 30g sachet Co-op Mexican inspired fajita seasoning spice mix
  • 1 tbsp Co-op olive oil
  • 250g Co-op Italian passata 4 Co-op plain tortilla wraps
  • 40g grated vegan cheese alternative
  • 1 tbsp chopped coriander
  • 4 tbsp vegan yogurt alternative
  • Mixed salad, to serve


  1. Preheat the oven to 200°C/fan 180°C/gas 6
  2. Cook the rice according to the pack instructions
  3. Tip into a large bowl and stir in the sweetcorn, green pepper and spring onion
  4. Put the kidney beans in a separate bowl and roughly mash with a fork
  5. Stir the spice mix and oil into the passata, then pour a quarter of it into the bottom of a mediumrectangular baking dish
  6. Spoon over a third of the rice mixture
  7. Lay the wraps out and divide the kidney beans and rest of the rice mixture between them
  8. Fold up and arrange with the seams facing down in the baking dish
  9. Pour over the rest of the sauce and sprinkle with the vegan cheese alternative
  10. Bake for 20 mins, until golden and bubbling
  11. Garnish with the coriander and yogurt alternative, and serve with the mixed salad