Holy burrito!

When we transitioned to a whole foods plant based diet, I started by adapting our favourite meals. This was the easiest way of getting us all used to it, rather than introducing totally new dishes.

We’ve always loved burritos. I think it’s the idea of filling your wrap with colourful yumminess and eating with your hands, which is fun for the kids and us!

This was one of the first plant based dishes I made. I didn’t really follow a recipe, I was just thinking about how I could make them taste as good as possible. I had to include some good fat, but my 2 boys and husband don’t like avocado in its whole form, they’ll only eat it if it’s in a smoothie where they can’t taste it. So a guacamole was a no go for the topping. Nuts and seeds contain good fat so I thought why not blend some seeds and hide them because who puts seeds on a burrito!

We like spicy food, so you may need to reduce the quantities of spices if your kids aren’t used to them. Once I’ve made the spice mix, I save some so that my husband and I can add more to our own burrito.

I don’t add a cashew sour cream to these burritos because there’s enough fat from the sunflower seeds. Plus the raw salad is quite cooling and adds texture.

Feeds 2 adults, 1 tween and a toddler.



1.5 cups brown rice, cooked

1 reduced salt veg stock cube

1 can black beans

1 chopped red onion

2 cloves garlic

1 tin of chopped tomatoes

1/4 cup sunflower seeds

1/4 cup pumpkin seeds

Splash of balsamic vinegar

3/4 cup water

Spice mix: 1/2 tsp paprika, 1/2 tsp cayenne pepper, 1 tsp mixed herbs, 1 tsp cumin, 1/2 tps salt, 1/2 tsp onion powder


1 red or Orange pepper chopped

2 cups lettuce or spinach, shredded

Cucumber, de-seeded and chopped

2 tomatoes, de-seeded and chopped

2 tbsp coriander, chopped

Juice of half a lime

8 Wholemeal or corn wraps


Cook the rice with the stock cube as per packet instructions

Pour the tomatoes and seeds into a blender and pulse until seeds are ground

Add the tomato mixture, onions, garlic, beans, balsamic vinegar and spice mix to a saucepan or frying pan with the lid on. Cook on medium heat for 15 minutes stirring occasionally

Meanwhile prepare the salsa

If you want warm wraps, put them in tin foil and heat in the oven for 10 minutes

Remove the lid from the pan with the bean mixture. Cook on a medium heat for another 10 minutes with the lid off so the liquid reduces.

Now everything is ready, assemble your wraps and enjoy 😋

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