Black beans, kidney beans, guacamole and corn chips — pan-fried to a crispy golden finish.
The burrito that changes everything.
Fry diced onion and carrot with minced garlic on medium heat until soft and golden.
Add black beans, kidney beans, tomato paste, stock powder and smoked paprika. Stir 5 minutes. Mash slightly with a fork to bring the mixture together.
Make the guacamole: mash avocado with lime juice, soy milk, salt and pepper until smooth.
Lay out the tortilla. Spread guacamole vertically down the centre. Spoon bean mixture on top evenly. Add shredded lettuce, cherry tomatoes and corn chips.
Roll up tightly into a burrito. Fry in a hot pan for 2 minutes each side until golden and crispy. Cut in half and serve.
Per burrito. Makes 1 (scale up as needed).
15g of protein per cup, plus magnesium that helps energy production, muscle contraction, nerve signalling and post-workout recovery. Magnesium also increases serotonin production — the hormone that stabilises mood and wellbeing.
Fibre-rich and protein-dense. Their fibre fights bad bacteria, removes toxins and supports absorption of the macro and micronutrients that are the building blocks of the body.
The textural wildcard that makes this burrito genuinely special. They add crunch inside the wrap — and when the burrito is pan-fried, the outer tortilla becomes golden while the chips inside stay crispy.
The healthy fat that makes everything taste better and helps absorb the fat-soluble vitamins from the vegetables. Also provides potassium for electrolyte balance.
The recipe that will change the way you see burritos forever — particularly the crispy pan-fried exterior. Frying the assembled burrito for 2 minutes each side seals everything in and creates a golden, slightly crunchy shell that is the difference between a good burrito and a great one. The corn chips inside are not a gimmick; they are the moment of genius.