We LOOOOOVe Mexican cuisine and , what’s best, recipes are so easy to veganise! 


1 can of 540 ml 19 oz black beans, drained
1 tsp cumin
1 tsp dried oregano
1 tsp garlic powder
1/4 teaspoon cayenne pepper
1/2 tsp salt
 1 red pepper, grilled and sliced
1 eggplant, grilled and sliced
4 large tortillas,vegan
rice, optional ‘ cooked
1 avocado, sliced


  1. In a frying pan, sauté the black beans, cumin, oregano, garlic powder, cayenne pepper, salt, eggplant, red pepper, agave nectar.

2. Continue cooking over high heat until all liquid is absorbed, about 3 to 5 minutes.

3. Place 1/4 of the rice on a tortilla, add 1/4 of the black beans.

4. Garnish avocado slices, salsa, vegan mayonnaise and roll the tortilla.

5. Close each burrito by folding the two ends of the tortilla and roll to form a rectangular pocket.