10 Minute Epic Burrito Recipe

Introduction

This 10 Minute Epic Burrito is a quick and flavorful meal perfect for busy days. Packed with smoky mushrooms, tangy pickled onions, creamy guacamole, and spiced refried beans, it’s a satisfying vegan option that even meat-eaters will love.

Ingredients

• 1 red onion (thinly sliced)
• 50 ml apple cider vinegar
• 1 tin kidney beans
• 2 cloves garlic
• 1 lime (juice)
• 10 g coriander
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp cumin seeds
• 1/2 tsp salt
• 1/2 tsp pepper
• 200 g oyster mushrooms
• 2 tbsp tamari (soy sauce)
• 1 tbsp maple syrup
• 1/2 tsp smoked paprika
• 1 avocado (ripe)
• 6 cherry tomatoes
• 1/4 red onion (finely chopped)
• 1 tsp ground cumin
• 1/2 lime (juice)
• 1/2 tsp salt
• 1/2 tsp pepper
• 4 tbsp vegan mayo
• 1 tbsp Korean chilli powder
• 3 wholemeal wraps

Instructions

1. Step 1: Make the pickled red onion. Finely slice the red onion into half-moon slices and place them in a glass. Add the apple cider vinegar, then fill with water until the onions are fully submerged.
2. Step 2: Prepare the mushrooms. Slice the oyster mushrooms thinly. Heat a non-stick pan on high heat and add 1 tablespoon of oil. When hot, add the mushrooms and smoked paprika, stirring well. Cook for 5 minutes, then add tamari and maple syrup, mixing thoroughly. Taste and adjust seasoning, then remove from heat.
3. Step 3: Make the guacamole. Scoop out the avocado flesh and cut into small cubes. Quarter the cherry tomatoes and add them along with the finely chopped red onion. Squeeze in the juice of half a lime, and season with salt, pepper, and ground cumin. Mash with a fork to your preferred texture and adjust seasoning as needed.
4. Step 4: Prepare the refried beans. Peel and finely dice the garlic cloves. Drain and rinse the kidney beans. Using the same pan as the mushrooms, heat 1/2 teaspoon of oil. Add garlic, cumin seeds, beans, and 2 tablespoons of water, stirring well to incorporate any mushroom sauce leftovers. Cook for 2-3 minutes, then add lime juice, ground cumin, ground coriander, salt, and pepper. Mash the beans using the back of a wooden spoon until they come together. Stir in fresh chopped coriander and adjust seasoning to taste.
5. Step 5: Make the spicy mayo. In a small bowl, mix the vegan mayo with Korean chili powder until well combined.
6. Step 6: Assemble the burrito. Spread the spicy mayo on the bottom of each wholemeal wrap. Layer with refried beans, guacamole, mushrooms, and finish with pickled red onions. Roll up tightly and enjoy your epic burrito!

Tips & Variations

• For extra heat, add more Korean chili powder to the mayo or sprinkle some chili flakes inside the burrito.
• Substitute oyster mushrooms with portobello or cremini mushrooms if unavailable.
• Swap wholemeal wraps for gluten-free or corn tortillas to suit dietary needs.
• Add fresh greens like spinach or rocket for added crunch and nutrients.

Storage

Store any leftover components separately in airtight containers in the fridge for up to 2 days. Assemble burritos fresh before eating to avoid sogginess. Reheat mushrooms and refried beans gently in a pan or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this burrito gluten-free?

Yes, simply use gluten-free or corn tortillas instead of wholemeal wraps to keep the recipe gluten-free.

How long does the pickled onion keep?

Pickled onions will keep well in the fridge for up to one week and can be used to add tangy flavor to many dishes.

10 Minute Epic Burrito Recipe

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★★★★★

4.6 from 65 reviews

This 10 Minute Epic Burrito is a vibrant, quick-to-make vegan meal packed with smoky sautéed oyster mushrooms, tangy pickled red onions, creamy homemade guacamole, and spiced refried kidney beans. A perfect fusion of bold flavors, wrapped in wholemeal wraps and finished with a spicy vegan mayo, this recipe offers a delicious plant-based twist on the classic burrito that’s ready in just 10 minutes.

• Author: mia
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: 3 burritos 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican-inspired
• Diet: Vegan

Ingredients

Scale 1x2x3x

Pickled Red Onion

• 1 red onion, thinly sliced
• 50 ml apple cider vinegar
• Water, enough to submerge onions

Sautéed Mushrooms

• 200 g oyster mushrooms, sliced thin
• 1 tbsp oil
• 1/2 tsp smoked paprika
• 2 tbsp tamari (soy sauce)
• 1 tbsp maple syrup

Guacamole

• 1 ripe avocado, flesh removed and cubed
• 6 cherry tomatoes, quartered
• 1/4 red onion, finely chopped
• 1/2 lime, juiced
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp ground cumin

Refried Beans

• 1 tin kidney beans, drained and rinsed
• 2 cloves garlic, peeled and finely diced
• 1/2 tsp oil
• 1 tsp cumin seeds
• 2 tbsp water
• Juice of 1 lime
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp salt
• 1/2 tsp black pepper
• 10 g fresh coriander, finely diced

Spicy Vegan Mayo

• 4 tbsp vegan mayo
• 1 tbsp Korean chilli powder

Other

• 3 wholemeal wraps

Instructions

1. Make Pickled Red Onion: Finely slice the red onion into half-moon slices. Place them into a glass and add the apple cider vinegar. Fill the glass with water until all the onions are submerged. Set aside to pickle while preparing other components.
2. Cook Mushrooms: Slice oyster mushrooms thinly. Heat a non-stick pan over high heat and add 1 tablespoon of oil. Once hot, add the mushrooms and sprinkle smoked paprika evenly. Cook for 5 minutes, stirring occasionally to ensure even cooking. Add tamari and maple syrup, mix well to coat the mushrooms. Taste and adjust seasoning as preferred. Remove from heat.
3. Prepare Guacamole: Scoop the flesh of the avocado and cut into small cubes. Quarter the cherry tomatoes and finely dice the red onion. Combine in a bowl, squeeze in lime juice, add salt, black pepper, and ground cumin. Mash with a fork to your desired texture—smooth or chunky. Adjust seasoning to taste.
4. Make Refried Beans: Finely dice garlic cloves. Using the same pan from the mushrooms, add 1/2 teaspoon oil and heat. Add garlic, cumin seeds, kidney beans, and 2 tablespoons of water, mixing to combine and incorporate mushroom sauce flavors. Cook for 2-3 minutes. Add lime juice, ground cumin, ground coriander, salt, and pepper, stirring well. Use the back of a wooden spoon to mash the beans until they form a cohesive mixture. Stir in fresh chopped coriander and adjust seasoning.
5. Prepare Spicy Mayo: In a small bowl, mix vegan mayo with Korean chilli powder until evenly combined.
6. Assemble Burrito: On each wholemeal wrap, spread a layer of spicy mayo at the bottom. Next, add a generous portion of refried beans, followed by guacamole, sautéed mushrooms, and finish with pickled red onions. Roll up tightly to form a burrito and enjoy immediately.

Notes

• The pickled red onions can be prepared in advance and refrigerated for up to a week.
• Adjust the spiciness of the mayo by adding more or less Korean chilli powder according to your preference.
• For a gluten-free option, substitute wholemeal wraps with gluten-free tortillas.
• Use a non-stick pan to prevent sticking and ensure even cooking of mushrooms and beans.
• Leftover components can be stored separately in airtight containers for up to 2 days.

Keywords: vegan burrito, quick burrito recipe, plant-based Mexican, oyster mushrooms, refried beans, guacamole, pickled onions