• Course

    Main Course

  • Prep time

    5 Mins

  • cook time

    10 Mins

  • servings




  • 1 tbsp vegetable oil
  •  onion chopped
  • 1 garlic clove finely chopped
  • 1 15 oz can black beans drained
  • ¼-½ tsp chipotle powder
  • ½ tsp ground cumin
  • 1 tbsp tomato paste
  • 2 tbsp water
  • Sea salt to taste
  • Black pepper to taste


To serve (all optional):

  • 2 large tortillas minimum 10-inch
  • ¼ cup guacamole
  • ¼ cup salsa
  • ¼ cup sweet corn
  • ¼ cup chopped lettuce
  • ¼ cup shredded vegan cheese
  • 2-3 tbsp vegan sour cream

product used in the recipe

  • 1

    To make the beans, heat the oil in a pan and fry the onion for 2-3 mins, until softened. Add the garlic and cook for another minute.

  • 2

    Add in the beans, chipotle powder, ground cumin, tomato paste, water, sea salt and black pepper. Cook for 3-5 mins, until the beans are warm and the water has evaporated. Set aside.

  • 3

    Add the rice to a medium-sized skillet together with the lime juice and cilantro. Cook for 2-3 mins until warmed through.

  • 4

    Lay out the tortillas and arrange beans, rice, guacamole, salsa and any additional toppings on top. Roll the bottom up, then fold the sides in to stop the filling falling out as you roll. Wrap tightly and cut in half. Serve immediately or keep refrigerated until needed.

product used in the recipe

Instruction video