Vegan Chipotle Burritos
Difficulty level: Medium
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Do you add crisps in your sandwiches? If you like a sandwich and crisp combo for that satisfying crunch, why not try a Mexican-inspired version – VEGAN CHIPOTLE BURRITOS with crunchy tortilla chips (by Mister Free’d). Also made with chipotle, black beans, veggies and rice seasoned with lime and coriander, this make’s a flavoursome and nutritious lunch.

I used Blue Maize and Barbecue tortilla chips by Mister Free’d for this recipe, but you can use any other flavours that have, like they’re ‘Cheezie’ tortillas – and they’re all VEGAN too!

Mister Free'd Tortilla Chips
Mister Free'd Tortilla Chips
Prep Time
15-20 minutes
Cooking/Baking Time
1 hour

For the beans

1 tbsp. olive oil
½ onion, finely chopped
1 birds eye chilli, finely chopped
2 garlic cloves, minced
1 heaped tbsp. chipotle chilli paste
4 fl. oz. tomato passata
1 can black beans
Salt and pepper, to taste

For the rice

4 oz. long grain rice (uncooked), washed and drained
½ lime
Handful fresh coriander, roughly chopped
Salt to taste

For the vegetables

1 tsp. olive oil
1 red bell pepper, roughly chopped
1 green bell pepper, roughly chopped
1 tsp. smoked paprika
1 tsp. ground cumin
½ tsp. oregano
Pinch cayenne pepper
Salt and pepper, to taste


4-5 flour tortillas
Tortilla chips by Mister Free’d, lightly crushed (I used Blue Maize and Barbecue tortilla chips)
Guacamole (click for recipe)

  1. Place a medium-sized pot over a medium heat. Heat the oil through, then cook the onion and chilli together until the onions become soft and translucent. Stir in the garlic and cook for 1 minute. Next, stir in add chipotle paste then add the passata. Stir thoroughly, then reduce the heat to a simmer. Cover the pot with a lid and leave to cook for 5 minutes. Next add the whole can of beans. Stir, then season with salt and pepper to taste. Increase the heat to high and cook without the lid on to reduce to a thick stew. Once you’ve reached the desired consistency, remove from the heat.
  2. Boil the rice until cooked then drain. Set aside to cool slightly. Squeeze in half a lime, then add the coriander and add salt to taste. Stir well.
  3. Combine all the ingredients for the veggies and cook in a hot pan with a little oil until softened.
  4. Assemble the burritos. Place a tortilla, slightly warmed, on a sheet of foil. Add some rice, slightly-crushed tortilla chips, beans and veggies near the bottom half of the tortilla.
  5. To roll into a burrito, fold the bottom of the tortilla up and over the filling, and pull the filling back toward the bottom third of the tortilla. Now make two folds on either side of the large fold. Next, tuck and tightly roll as you go using the tips of your fingers to tuck and press the filling into a tight cylinder. Use the foil underneath to wrap and form the burrito into a cylinder.
  6. Serve with tortilla chips and fresh guacamole.

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