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Spiced Black Bean Burritos
This is an exclusive recipe from Sophie Waplington (@sophsplantkitchen) new cookbook 'Soph's Plant Kitchen'. Soph is a qualified personal trainer with a big passion for food + BEANS! She knows the vital role diet - and particularly eating plenty of protein + fibre - aka BEANS! plays in nurturing a healthy body + a happy mind.
These burritos are naturally plant-based. The cashew cream cheese is optional, and the recipe will work just as well with a dollop of yogurt or grated cheddar.
You can also make a big batch + freeze them for speedy grab + go breakfasts!
Ingredients
100g (3½oz/½ cup) quinoa
3-4 wholemeal wraps or roti
For the Black Beans4 spring onions, white parts finely chopped
½ red chilli, finely chopped
Large handful (about 15g/½oz)of fresh coriander, leaves and stalks separated, stalks finely chopped
1 tsp ground coriander
1 tsp ground cumin
2 tsp smoked paprika
½ tsp cayenne pepper
Pinch of ground cinnamon
3 garlic cloves, minced
1 tbsp tomato purée
1 jar of Queen Black Beans with their bean stock or 2 x 400g (14oz) cans black beans
2 tbsp smooth peanut butter
Extra virgin olive oil
Squeeze of lime juice
For the Guacamole1 large ripe avocado
1 tbsp chopped red onion
½ tbsp chopped red chilli
2 garlic cloves, minced
Juice of 1 lime or lemon
1 tbsp olive oil, plus more to taste
½ tsp salt, plus more to taste
Small handful chopped cherry tomatoes (optional)
Small handful very finely chopped fresh coriander leaves
For the Cashew Queso100g (3½oz/⅔ cup) cashews, quick-soaked in boiling water for at least 15 minutes
3 tbsp nutritional yeast
Juice of 1 large lemon
½ tsp sea salt
Pinch of ground black pepper
2 garlic cloves
60-80ml (2-3fl oz) water, for blending to desired consistency
To Serve2 tbsp per burrito of Cashew Queso or you can use shop-bought cheese or a dollop of yogurt
Quick-pickled Red Onions
Shop The Recipe

Directions
Cook the quinoa according to the packet instructions and set aside with a tea towel over the lidded saucepan to help it fluff up.
Now, start the beans. In a frying pan on a medium heat, fry the spring onions, chilli and coriander stalks in some olive oil with a pinch of salt for 5 minutes. Add all the spices and garlic, and some more olive oil here if you need to, making sure everything is fragrant and the spices aren't burning. Your kitchen should be smelling lovely at this point! Now add the tomato purée, mix to combine, then add the beans and their juice, the peanut butter, mix everything very well, bring to a bubble, then reduce to a simmer and cook down on a medium heat for 10-15 minutes, stirring occasionally, until reduced and thick (the consistency you're looking for should slowly fall off a spatula). Season to taste. Take off the heat and squeeze over the juice of about half a lime. Mix and leave to one side.
If you’re making the cashew queso - In a small, high-speed blender, add all the ingredients and blend together until a silky smooth consistency is achieved. Taste and adjust the salt and acidity as needed. Store in an airtight jar or container in the fridge for up to 4 days.
In a mixing bowl or on a chopping board, mash all the guacamole ingredients bar the cherry tomatoes and fresh coriander (if using) together with a fork. Season to taste, adding more salt, lime or lemon or olive oil to your liking. I like mine super salty and citrussy! Once happy, stir through the cherry tomatoes and the very finely chopped coriander leaves.
Layer the burrito, starting with the cashew queso or cheese/yogurt of of choice, then the cooked quinoa, the black bean mix, the guac and the pickled onions. Roll up and cut in half, then drizzle with some more cheese, if you like.