Burrito Samosas

Burrito Samosas

Okay, so this one came from a very silly conversation about what would happen if a samosa and a burrito had a baby, and honestly, we're so glad we had it. You get that incredible crispy, golden pastry shell from a classic samosa, but inside there's this smoky, spiced burrito filling packed with potatoes, beans, and all the good stuff. It's the kind of snack that disappears within minutes at a party, and we genuinely have to make double batches now because people go absolutely mad for them. Ready in 35 minutes and way more fun than making either dish on its own, trust us on this one.

Cook: 35 min
Serves 4

Before You Start

  • Preheat oven to 200°C
  • Large baking tray lined with parchment paper
  • Medium saucepan
  • Colander
  • Large frying pan
  • 2x mixing bowls

Ingredients

  • 3 Maris Piper potatoes - about 500g
  • 1 red onion
  • 3 garlic cloves
  • 1 red chilli
  • 3 tbsp vegetable oil
  • 2 tsp smoked paprika
  • 1 tsp ground coriander
  • 2 tsp ground cumin
  • 1 x 400g can of black beans
  • 1 lime
  • 15g coriander leaves
  • 100g plant-based cheese - grated
  • 6 corn tortillas
  • salt to taste
  • 3 garlic cloves

Method

1

Boil the potatoes

  • Peel the potatoes and chop them into 1cm chunks 
  • Put them into the medium saucepan and add just enough water to cover 
  • Put the pan on a high heat and bring to the boil, then immediately reduce the heat to medium and simmer until cooked, about 10 minutes 
  • Take the pan off the heat and drain the potatoes through a colander
2

Prepare the ingredients

  • Meanwhile, peel and finely chop the red onion and garlic 
  • Cut the pepper in half and cut out the stem and seeds, then finely chop 
  • Rip the stem from the chilli, cut it in half lengthways and remove the seeds if you prefer a milder flavour, then finely chop
3

Cook the filling

  • Put the large frying pan on a medium heat and add the vegetable oil
  • Once it’s hot, add the minced vegetables and fry until soft, about 10 minutes 
  • Add the smoked paprika, ground coriander, cumin, 1 tablespoon of the Tabasco and a pinch of salt to the pan and stir everything together 
  • Add the potatoes to the pan and stir until they’ve taken on all the colours and flavours and begun to crisp up slightly on the sides, about 10 minutes 
  • Drain the black beans and tip them into the pan 
  • Stir until warmed through 
  • Take the pan off the heat and transfer the contents to a mixing bowl
4

Add the rice and lime

  • Tip the pre-cooked rice into a mixing bowl and fluff it with a fork 
  • Cut the limes in half and squeeze over the juice, catching any pips in your other hand 
  • Scatter over the coriander leaves, a pinch of salt and 1⁄2 teaspoon of the Tabasco and stir them into the rice
5

Assemble the dish

  • Take one of the tortillas and cut into 5 equal-sized triangles 
  • Cut across the curved edge of each triangle so that you have three straight sides
  • Set aside these triangles, which will be used to seal your samosas 
  • Take another tortilla and lay it out on a clean work surface 
  • Take about one-fifth of the rice and place it in the centre of the tortilla 
  • Follow with one-fifth of the dairy-free cheese and then one-fifth of the potato mixture 
  • Shape the filling roughly into triangles with your hands, making sure it is in the middle of the tortilla 
  • Place one of the tortilla triangles on top of the ingredients and press down slightly 
  • Brush the rim of the round tortilla as well as the tortilla triangle with water (this will act as a glue to stick them together) 
  • Fold the edges of the tortilla into the middle to form a triangle 
  • Put the ‘samosa’ on the lined baking tray, fold side down
  • Repeat with the remaining samosas

Cook the dish

  • Put the tray in the oven and bake for 20–25 minutes, until the samosas are crisp to the touch 
  • Remove from the oven and serve!

Tips & Variations

  • Make them oven-baked: If you'd rather not fry, brush them with a little oil and bake at 200°C for 20 to 25 minutes until golden. They're slightly less crispy but still absolutely delicious and a bit lighter.
  • Swap the filling: We love adding black beans or kidney beans in with the potato to bulk them out and add a bit more protein. Ian swears by black beans here specifically, says it makes them taste more burrito-ish.
  • Get ahead: You can make the filling a day in advance and keep it in the fridge, then just assemble and cook when you're ready. Makes them much less stressful if you're cooking for a crowd.

Why This Works

The trick here is making sure your potato filling is well seasoned and slightly dry before it goes into the pastry, because a wet filling will make the samosas soggy and nobody wants that. What really makes this sing is the combination of those classic Indian spices with the smoky, cumin-forward vibe of a burrito filling, it shouldn't work on paper but it absolutely does. Fold them tight and get your oil properly hot before frying and you'll get that satisfying crunch on every single bite.