Veggie Burritos for #NationalVegetarianWeek

Prep Time:15 mins, Cook Time: 15 mins, Total Time: 30 mins

May 19, 2014

Eat Your Veg | Veggie BurritosFollowing on from my last recipe, Roasted Veggie Pasta Bake, and to kick off National Vegetarian Week which begins in the UK today I give you my Veggie Burritos. A simple chilli con carne recipe only without the ‘carne’ and made with Quorn mince. Deliciously eaten piled into a burrito wrap with zingy tomato salsa, grated cheese, avocado slices or guacamole and a dollop sour cream, maybe even a little shredded lettuce and sliced tomato too. Oh they’re good, and note the plural there. One is just not enough. A fun and healthy hands-on dinner for all the family to messily tuck into and enjoy together.

The actual ‘chilli’ is made without any chilli and fragranced instead with paprika, cumin and coriander to make it super duper child-friendly. But if you can all take the heat feel free to oblige with a finely chopped chilli in the mix, or just add to individual wraps before serving. The same goes for the Tomato Salsa, it’s great with a little chilli if it floats your boat. Burritos are an easy dish to make with the kids too, plenty of easy prep and short cooking times. My two made the first batch (of many!) with me a few weeks ago.

I actually made this very recipe with the Years 3 to 6 children at my local primary school last week where I work delivering healthy cooking from scratch sessions. The older children made the Quorn chilli, the younger ones prepared the salads and cheese and the middlies the salsa. And at the end of the session everyone got to make up their own burrito in a wholemeal seeded wrap. We finished with a spot of chillli tasting, of varying degrees of heat, for those that were up for it. Surprisingly many were, including a hardcore posse of the older girls who appeared to have mouths of steal!

Eat Your Veg | Tomato Salsa

I’m entering my burritos to Family Foodies, this month Vanesther’s hosting over at Bangers and Mash and the theme’s Cheap & Cheerful. Quorn mince being particularly good value this certainly fits the bill.


The Good Stuff:

Tomatoes, Red Pepper, Quorn Mince, Kidney Beans, Onions, Coriander, Avocados, Lettuce, Wholemeal Tortilla Wraps

Great For:

Pre-Schoolers, Big Kids, Grown Ups, Family Dinners, Weekday Dinners, Weekend Slowies, Sleepovers, Making with Kids, Learning to Cook


Veg up with more veggies if you wish
You can also serve the chilli with rice or a jacket potato

Special Equipment:


Veggie Burritos for #NationalVegetarianWeek

Ingredients Prep Time:15 mins, Cook Time: 15 mins, Total Time: 30 mins

To feed a family of 4:
Quorn Chilli:
1 tablespoon rapeseed or olive oil
1 medium onion, peeled, medium dice
1 red pepper, medium dice
1 x 300g packet Quorn mince
1 teaspoon ground coriander
2 teaspoons ground cumin
2 teaspoons paprika
1 chilli, seeds removed and finely diced OPTIONAL
1 400g can chopped tomatoes
1 400g can kidney beans, drained and rinsed
1 tablespoon tomato puree

For the Tomato Salsa:
4 medium tomatoes, medium dice
½ small red onion, peeled, fine dice
Juice of ½ lime, or to taste
15g fresh coriander, thick stalks removed and roughly chopped
1 mild chilli, very finely diced, optional (leave out if you don’t like any heat)
1 pinch each of salt and black pepper

To Serve:
tortilla wraps (wholemeal and/or seeded if possible)
sour cream
sliced tomatoes, shredded lettuce
guacamole or sliced avocados
grated cheese

For the Quorn Chilli:
1) Heat the oil in a medium sized saucepan, fry the diced onion and pepper, stirring fairly regularly, for 10 minutes.
2) Add the Quorn mince and the spices to the saucepan, stir and cook for a further 2 minutes. If you prefer more heat add a finely chopped chilli at this point
3) Now add the tomatoes, kidney beans and tomato puree. Half fill the empty tomato tin with water and pour in to the mix. Stir and leave to cook for 15 minutes with the lid on.

For the Tomato Salsa
1) Mix together all the ingredients and serve! Season with more lime juice or chilli if you wish.

Construct the burritos by dolloping a big spoon of the quorn chilli on a tortilla wrap, followed by a little sour cream, grated cheese, salsa, shredded lettuce, sliced tomatoes and guacamole or sliced avocados. Fold into a wrap and devour.

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5 thoughts on “Veggie Burritos for #NationalVegetarianWeek

  1. Vanesther - Bangers & Mash

    This definitely fits the cheap and cheerful bill – very, very cheerful indeed! And it sounds like a fabulous dish to make with the little ones. I love the sound of your cookery classes and these burritos sound like they were a really team effort. Just brilliant!

  2. Andrea Mynard

    Looks fab, your non-chilli chilli flavourings are a great child-friendly idea and I do like the sound of your healthy cookery sessions at school. Sounds as if you have lots of good things on the go Louisa, hope all’s good. x

  3. Madeleine Morrow

    I used to cook with Quorn but haven’t done so for some years now, for no particular reason. This inspires me to get some in next shop as always looking for low fat foods that are really versatile.

  4. Choclette

    Sounds like your cookery classes are going really well Lou. What a fun thing for kids to do. I wish we’d had the opportunity. Tying shoe laces was as exciting as it got!

  5. Jacqueline Meldrum

    I can’t use quorn because Graham is vegan so I make mine with soy mince, As well as the tomatoes and stock I flavour mine with a little chilli, some cumin, fresh coriander and my secret ingredient is cocoa, which makes it beautifully rich. You’ve put me right in the mood!



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