Quesadilla Burritos — a plant-based Mexican recipe by BOSH!
Jump to recipeMore Mexican recipes →More Dinner recipes →

Quesadilla Burritos

Okay, we're obsessed with these right now. A quesadilla burrito is basically what happens when you can't decide between two of the greatest things in Mexican food, so you just smash them together, and honestly it works better than either on its own. You get smoky chipotle tofu strips and peppers wrapped up with black bean rice, all tucked inside a crispy, golden tortilla shell. The textures are unreal, crispy on the outside, soft and flavour-packed in the middle. Make these on a weeknight when you want something that feels like a proper treat but comes together in about 25 minutes.

Cook: 25 min
Serves 4

Before You Start

  • Tofu press
  • Potato masher
  • Microplane or fine grater
  • Large frying pan
  • Mixing bowl

Ingredients

  • 2 tbsp chipotle paste
  • 4 tbsp olive oil
  • 1 x 225g block of smoked tofu
  • 1 red bell pepper
  • 1 lime
  • 1 tbsp olive oil
  • 1 clove garlic clove
  • 100g black beans
  • 1 x 200g microwave bag of basmati rice
  • 20g coriander
  • 2 spring onions
  • 2 spring onions
  • 8 tortilla wraps
  • 400g refried beans
  • 100g plant-based cheese
  • Tabasco
  • 1 tbsp olive oil
  • 1 avocado
  • 1 lime
  • ½ tsp salt
  • 10g coriander leaves
  • 1 tbsp jalapeños from a jar
  • 1 tbsp olive oil
  • 2 medium tomatoes
  • 2 spring onions
  • ½ tsp salt
  • 1 minced garlic clove

Method

1

For the Chipotle Strips

  • Press the tofu with a tofu press and cut into ½ cm thick matchsticks
  • Cut the pepper in half, cut out the stems and seeds and cut the halves into thin slices
  • Warm the olive oil in a frying pan, add the chipotle paste, stir it into the oil, add the pepper, fry them for 3 minutes, add the tofu, fry for 2 minutes and transfer the tofu and peppers to a plate
2

For the Black Bean Rice

  •  Microwave the rice, finely slice the spring onions, peel and crush the garlic, drain and weigh the black beans
  • Warm the olive oil in the pan, add the spring onions and garlic to the pan and fry them for 2 minutes
  • Pour the black beans and the rice to the pan and fold everything together for 1 minute
  • Roughly chop the coriander, add it to the pan and fold it into the rice. Transfer the contents of the pan to a bowl
3

For the Guacamole

  • Halve and stone the avocados, scoop the flesh into a mixing bowl and mash with a fork
  • Halve the limes and squeeze the juice into the bowl. Finely chop the coriander, add it to the bowl
  • Add the salt and the olive oil to the bowl and stir everything together
4

For the Salsa

  • Finely slice the tomatoes, spring onions, coriander, jalapenos and put them in a bowl
  • Peel and grate the garlic and add it to the bowl
  • Cut the lime in half and squeeze the juice into a bowl
  • Sprinkle the salt and olive oil into the bowl and mix everything together with a fork
5

For the Quesadillas

  • Place one tortilla in a large frying pan, on a cold stove and spread over the refried beans
  • Finely slice the spring onions and sprinkle over the refried beans
  • Sprinkle dairy free cheese over the top of the spring onion
  • Sprinkle a few drops of tabasco over the top of the of the spring onions
  • Place a second tortilla on top of the first, turn on the stove and fry on a medium heat for 2 minutes, flip the quesadilla and fry for another 2 minutes
  • Take the quesadilla off the stove, put it on a big square of tin foil, build your burrito and roll it up in the tin foil
  • Cut the quesaritos in half and serve

Tips & Variations

  • Press your tofu well: We know it's tempting to skip this step but trust us, even 10 minutes in a press makes a massive difference. Drier tofu crisps up so much better and actually holds onto the chipotle flavour.
  • Spice it up or dial it back: Chipotle paste varies quite a bit between brands. Start with a little less than the recipe says if you're not sure, taste it, and add more. It's easy to go big, much harder to go back.
  • Make it your own: Henry loves loading these up with sliced avocado and a big squeeze of lime just before wrapping. It adds this creamy, fresh hit that cuts through the smoky richness really nicely.

Why This Works

The trick is pressing the tofu properly before it hits the pan. It sounds like a faff but it means the tofu actually crisps up and soaks in all that chipotle flavour instead of just going soggy. The chipotle paste stirred straight into the hot oil before anything else goes in is what gives everything that deep, smoky coating that makes this taste like it took way longer than it did.