Hearty Burrito Mix

This burrito recipe is a hit with everyone who tries it.

It is packed full of vegetables and one of those recipes you can feed to fussy kids and they will never know they are eating things like kale and courgette!! Plus it is so hearty you will never miss the meat.

This is such a versatile recipe, it can be used for burrito's, taco's, or nacho's.

Most of the ingredients are very cheap and easy to find, and you can easily substitute for what is in season at the time.


Because this recipe has cooked rice in I would recommend planning a rice dish for the night before and just cooking an extra cup of dry rice to save for this recipe.


If you are trying to have less sodium in your diet and want to make this even healthier, substitute the baked beans for black beans or a combination of black beans and some form of white bean. (Lima, pinto etc.)

A good stock will really help make a plant based dish flavoursome, I use Vegeta Gourmet stock for this recipe, you can find it at either Countdown or New World.


Feeds 4-6 depending on whether your family are big eaters or not!!

1 purple onion finely chopped

2 cloves of garlic finely chopped

1 bunch of kale finely shredded


2 orange kumara (sweet potato) grated

1 kamo kamo grated (or substitute 4 courgettes)

1 red capsicum chopped

6 ripe tomato's chopped or one can of chopped tomato's


1/2 to 1 packet of burrito seasoning mix

1 teaspoon of cumin

1 tablespoon of vegetable stock

3 tablespoons of tomato relish (or tomato sauce)


2 cans of baked beans (or any kind of beans)

1 can of chilli beans

2 cups of cooked rice



Fry the onion, garlic and kale together until the onion is soft and the kale is wilted.

Use a little bit of water and keep adding more if needed. (Like with all my recipes I don't recommend using oil.)

Next add in the grated kumara, kamo kamo, capsicum and tomato. Place the lid on top and fry on a medium heat until the vegetables have softened. You will need to stir frequently.

Normally there is enough water in the vegetables to stop them sticking, but if you find the bottom is starting to burn reduce the heat slightly and add a little water.


While the vegetables are cooking add in the taco mix, cumin, vegetable stock and tomato relish.

Start with 1/2 a packet of taco mix and add more as you go if you need it. For kids I normally wouldn't add more than 1/2 a packet.


Once the mixture is cooked add in the beans and rice.

Simmer for about 10-15 minutes with the lid on until mixture has reduced a little and flavours have developed. Test and season to taste.


Serve with wraps, tacos, or corn chips.

I like adding chopped tomato's, cucumber, avocado, hummus and coriander.


The recipe I use for hummus has since disappeared from online but is basically this:

1 tin of chickpeas,

Half of the chickpea water
Juice of half a lemon
1 tsp smoked paprika
1 tablespoon of Tahini
1 garlic clove or garlic granuals to taste
Lemon pepper to taste

Blitz everything together in a food processor until smooth. Add more of whatever you feel like to make it how you like. I normally add more lemon and smoked paprika. If it needs more liquid add a little water.