For burritos, I use homemade flour tortillas (post dated 18 January 2026). For the filling, I include four components - beans, a nut ‘cheese’ and/or avocado, pico de gallo and lettuce leaves. Two optional additions are salsa and pickled jalapenos.
Each component can be prepared differently. For the beans, any kind of beans will do such as chilli, instant pot black beans, refried beans or canned black/kidney beans. The possibilities are endless. Nut “cheese’ such as vegan Cotija ‘cheese’ or vegan ‘queso fresco’ work especially well but most nut cheeses will suffice. If nuts are out, avocado is a simple substitution that adds creamy lusciousness. Pico de gallo gives that fresh, juicy kick to provide freshness. If tomatoes are not your thing, try making it with cucumbers instead. The lettuce leaves can be iceberg, cos, butter leaf, mixed lettuce leaves or rocket to name just a few.
Here, I used some chilli I made with beans and potatoes for my stuffed red peppers (post dated 12 February 2026), fresh pico de gallo with no spice as my chilli was spicy, cashew nut ‘cheddar cheese as I had that in the refrigerator, avocado slices, mixed lettuce leaves and red jalapeño pickles I also had. I didn’t add salsa as the chilli provided spicy punch and sauce.
Basic Burritos
Ingredients
1 potato tortilla, per serve (post dated 18 January 2026)
Several spoonfuls of chilli, heated (post dated 12 February 2026- chilli filling)
1/4 avocado flesh from one large avocado, per serve
Lettuce leaves, washed spun, dried and roughly chopped
Pickled jalapeños (optional)
Pico de gallo (per serve, increase amounts if serving more than one)
1 large, ripe tomato, chopped
2-3 thin slices red onion, finely chopped
small handful of fresh cilantro, finely chopped
1 tbs fresh lime juice
pinch of salt
ground pepper
Method
Take potato tortilla out of freezer and place on a plate on the kitchen counter to thaw and soften.
Make the pico de gallo. Wash, dry and chop a tomato and place it in a small bowl. Peel and cut 2-3 thin slices of onion. Chop in to small pieces and add to the tomatoes. Wash, spin, dry and finely chop the cilantro. Add to the tomatoes. Add salt, pepper and fresh lime juice to the tomatoes. Taste and adjust according to your preferences.
Put a few spoonful of chilli in a small sauce pan and heat up on a low heat. Cut one slice of nut ‘cheese’ if using. Slice the avocado slices. Wash, spin and dry the lettuce leaves.
Layer the lettuce leaves, ‘cheese’ slice, hot chilli, pico de gallo and avocado on the lower half of the potato tortilla.
Fold the lower tortilla over the filling, tuck the left hand side in and continue to roll leaving the right hand side open.
With bowls of extra lettuce, pico de gallo, jalapeño and chilli if there is any, tuck in to your burrito, spooning in extra filling as you go!