If I ask my husband what he would like to have for dinner, without hesitating he always says "Burritos". He absolutely adores these burritos and no wonder because they are actually quite lovely. They also freeze well which is why I often make a whole lot to freeze and enjoy later. I often make my own tortilla wraps, salsa and guacamole, however there are several organic varieties available in most health food stores. I would not recommend commercial brands at the supermarket since they often contain absolute rubbish. Also remember that the refried beans should not include any additives, sugar, colourings etc. If you are gluten intolerant you can use the corn tortilla wraps, they are also very nice. You will find refried beans in the Mexican foods aisle.

A lovely, healthy and satisfying meal, perfect for dinner or lunch

This recipe is:

  • Egg free
  • Nut free

This recipe is easy to make:

  • Lactose (dairy) free


Serves 3-4 (makes 8 burritos)


  • 1 pepper (red), sliced fairly thinly
  • 60 grams (2 oz) mushrooms (any you prefer), sliced thinly
  • A pinch of salt (Himalaya or sea salt) and pepper
  • A couple of lettuce leaves, torn
  • 200 grams (7 oz) low fat cheese (such as low fat mozzarella or Gouda), grated
  • 400 grams (14 oz) refried beans (preferrably from a health food store)
  • 250 grams (9 oz) sweetcorn, tinned
  • 8 spelt or corn tortilla wraps (home made or from a health food store)
  • 200 millilitres (7 fluid oz)  salsa to serve (home made or from a health food store)
  • 200 millilitres (7 fluid oz) guacamole to serve (home made or from a health food store)
  • 200 millilitres (7 fluid oz) yoghurt or low fat creme fraiche (without gelatin) to serve


  1. Halve the pepper, scoop out the seeds and membranes and slice finely.
  2. Slice the 60 grams mushrooms thinly.
  3. Transfer the mushrooms to a frying pan and heat for 10 minutes, add a pinch of salt and pepper. Add a couple of tablespoons water to the pan, you shouldn't need any oil.
  4. Wash the lettuce leaves and tear coarsely.
  5. Grate the 200 grams cheese.
  6. Place all the ingredients nearby for easy reach, including the refried beans.
  7. Place each tortilla wrap flat on the table.
  8. Keep in mind that the ingredients should be equally divided between eight tortillas
  9. Put 1-2 heaped tablespoons refried beans on each tortilla and spread evenly.
  10. Add mushrooms, some lettuce, sliced pepper, sweetcorn and grated cheese. Repeat with rest of the tortillas.
  11. Fold each tortilla so that the ends are tucked in (otherwise the cheese will melt out of the tortillas)
  12. Place baking parchment on the baking tray and transfer the burritos onto the parchment.
  13. Bake at 180 degrees Celsius/350 Fahrenheit/Gas Mark 4, for 15-20 minutes.
  14. Serve with salsa sauce, guacamole and yoghurt (all in separate bowls).


  • You can freeze any left over burritos and re-heat later.
  • You can add other ingredients such as capers, chilli peppers, jalapenos, olives, onions and more.
  • You can use whole wheat tortilla wraps instead of the spelt or corn wraps.