Lazy One Pan Burrito — a plant-based Mexican recipe by BOSH!
Jump to recipeMore Mexican recipes →More Dinner recipes →

Lazy One Pan Burrito

This is our go-to when we want something proper satisfying but can't be bothered with a mountain of washing up. One pan, loads of flavour, and it comes together faster than you'd think. You've got smoky beans, fluffy rice, creamy avocado, and melty vegan cheese all piled into one glorious situation. It's the kind of meal that feels like a treat but is secretly dead easy. Make it tonight, you won't regret it.

Cook: 10 min
Serves 4

Before You Start

  • Large ovenproof frying pan or skillet
  • Box grater
  • Microwave (for rice & tortillas)

Ingredients

  • 2 tbsp vegetable oil
  • 1 tbsp garlic purée
  • 1 tsp Tabasco
  • 4 spring onions
  • 320g plant-based 'chicken'
  • 35g smoky mexican seasoning
  • 2 x 250g bag(s) of microwavable brown basmati rice
  • 1 x 400g can of black beans
  • 200g sweetcorn
  • 30g coriander leaves
  • 2 limes
  • Salt & pepper to taste
  • 50g plant-based cheese
  • 2 avocados
  • 1 baby gem lettuce
  • 2 tomatoes medium
  • 16 flour tortillas

Method

1

Prepare the ingredients

  • Trim and finely slice the spring onions
  • Cook the rice according to packet instructions
  • Open the black beans and sweetcorn, drain and rinse
  • Pick the coriander leaves and finely slice the stalks
  • Halve the limes
  • Grate the vegan cheese with the fine edge of the box grater
  • Halve and destone the avocado, spoon the flesh out of the skin and dice
  • Halve, core and shred the lettuce
  • Dice the tomatoes
2

Cook the filling

  • Warm the oil in the pan over medium heat
  • Add the onion and a pinch of salt to the pan and stir for 1 minutes
  • Add the garlic and coriander stalks and stir for 1 minute
  • Add the vegan chicken, Mexican seasoning and tabasco and stir for 2-3 minutes
  • Add the rice, black beans and sweetcorn and stir to combine
  • Add the coriander, squeeze over the juice from one of the limes and stir to combine
  • Taste and season with salt and pepper
  • Sprinkle the cheese over the dish, put the pan in the oven and grill for 1 minute to melt the cheese
3

Finish the dish

  • Sprinkle the avocado, lettuce and tomatoes over the filling
  • Squeeze over the lime juice
4

Time to serve

  • Warm the tortillas in the microwave according to package instructions
  • Take the pan and the tortillas to the table so you and your guests can build your own burritos

Tips & Variations

  • Go heavy on the lime: We always squeeze more than we think we need. It cuts through the richness of the avocado and cheese and makes the whole thing taste brighter. Trust us on this one.
  • Make it spicier: Henry always adds a pinch of smoked paprika or a few shakes of hot sauce into the beans while they're warming through. It adds a proper depth that we love.
  • Swap the cheese: If you can't get hold of vegan cheese, a good dollop of vegan soured cream or even some cashew cream works brilliantly here. Ian's tried both and honestly it's hard to pick a favourite.

Why This Works

The trick is getting everything prepped before you start layering it all in, so nothing sits around going sad. Cooking the rice properly and seasoning at every stage is what takes this from 'fine' to 'actually incredible'. The lime juice right at the end lifts the whole thing and makes all those big bold flavours really sing.