Burrito Bites

Burrito Bites

These Burrito Bites are one of those things we make when we want something seriously tasty but don't want to spend hours in the kitchen. All the big, bold flavours of a proper burrito, including smoky fajita spice, hot sauce, black beans, and rice, are packed into little bites that are just made for sharing. The red pepper adds a lovely sweetness and the coriander lifts the whole thing right at the end. Honestly, once you've made these, they're going to become a regular in your rotation.

Cook: 25 min
Serves 4

Before You Start

  • Preheat oven to 180°C
  • Baking dish
  • Large pan
  • Microplane or grater (for cheese)

Ingredients

  • 1 tbsp olive oil
  • 3 tbsp fajita seasoning
  • 3 tbsp mild hot sauce
  • 2 eschallion shallots
  • 2 clove garlic cloves
  • Pinch of salt
  • 1 ½ red bell peppers
  • 120g black beans
  • 270g cooked rice
  • 130g coriander
  • 8 tortilla wraps
  • plant-based cheese

Method

1

Cook the shallots

  • In a large pan, warm the oil and cook off the shallots until translucent, then add the garlic and salt and cook for a few more minutes
2

Cook the red pepper

  • Add the red pepper and cook until slightly softer, then add the fajita mix and hot sauce and stir in well
3

Add the black beans

  • Next, mix in the black beans and then the cooked rice
  • Add the coriander, stir well and take off the heat
4

For the wraps

  • Cut the tortilla wraps into quarters. In each quarter add about a teaspoon of the rice mix and some grated dairy-free cheese
  • Roll into a mini burrito and place them in a baking dish
  • Bake for 12 minutes
5

Time to serve

  • Take out of the oven and serve as nibbles or party food with guacamole and hot sauce

Tips & Variations

  • Use leftover rice: This is the perfect recipe for leftover rice from the night before. It actually works even better because the rice is a bit drier and holds everything together nicely.
  • Turn up the heat: We love a bit of fire in these. If you want more kick, add an extra splash of hot sauce or throw in some fresh chilli with the garlic.
  • Make them ahead: The filling keeps really well in the fridge for a couple of days, so you can make a big batch and assemble the bites whenever you need them. Great for parties or prepping in advance.

Why This Works

The trick here is building the flavour in layers. Cooking the shallots and garlic down properly first gives you that rich, sweet base, and then adding the fajita mix and hot sauce straight into the pan means every single ingredient gets coated in those spices. Don't rush that stage and you'll be rewarded big time.