Five Minute Veggie Burritos

Taco, Food, Mexican, Tortilla, Meat, Lunch, Dinner


It’s Foodie Friday, and a recipe today.   If you read this blog regularly you will probably have worked out that I like to cook from as close to scratch as I can.  But that isn’t always possible.  Sometimes at the end of a day, facing cooking is the last thing on my list of things I’d like to do; and at other times, such as the arrival of unexpected company, a quick fix is more practical.

This recipe is one of those quick fixes.  That doesn’t mean it isn’t tasty, just that it is easy and fast to prepare.  It makes for a quick lunch as well, and is withing the budget and logistics of many college students as well.

So onwards to the burritos.


  • Flour Tortillas 4
  • Refried Beans 400 to 435 g tin (veggie type) I find Old El Paso brand best
  • Rice 250 g microwave pouch (use veggie Mediterranean, Spanish, or Mexican types)
  • Salsa 8 tsp
  • Cheese 100 g (I use hard goats cheese, but Cheddar works fine)
  • Tomatoes 2 fresh
  • Lettuce just a few leaves
  • Guacamole (optional) 4 tsp
  • Sour Cream (optional 4 tbs


Place a medium pan over medium heat.  Open the refried beans and spoon into pan.  While it begins to heat, follow the instructions on the microwave rice (usually about 2 minutes) and then dice the tomatoes and lettuce.  Stir the beans, and when the rice is finished stir it into the warm bean mixture and turn off heat, but allow to stay on hot stove/hob.  Grate the cheese then place the tortillas onto individual plates.  Put 1/4 of the bean/rice mixture in the centre of each wrap.  Then add a quarter of the salad to each and sprinkle with the cheese.  Add the salsa and other sauces is used, and fold the wraps to form burritos.  It will serve four (or two if hungry).


Apologies for not photographing the finished product, but the same rush that led to the “quick prep” also necessitated a “quick eat.”



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Here is a Mexican treat which is similar to the cinnamon and cream recipe which I posted on Monday. It is blended with homemade rice milk, milk, cinnamon, and vanilla. It is sweet, and refreshing, and great in the summer weather.


  • Uncooked While Rice 1 cup
  • Almonds handful
  • Water 750 ml
  • Milk 300 ml
  • Vanilla Essence 1 1/2 tsp
  • Ground Cinnamon 1/2 tsp plus garnish
  • Stevia 2 rounded Tbs (or to taste)
  • Ice


Pour the rice, almonds, and water into a blender and blitz until rice just begins to break up. Let set at room temperature for about 3 hours. Strain out the nut pieces and rice solids, and mix the liquid with the cinnamon, sweetener, vanilla, and milk.  Place in a closed container and chill.  Serve in glasses over ice, and sprinkle cinnamon on top.