Power Packed Burritos

Makes: 8

Preparation time: 20 minutes

Cooking time: 50 minutes


  • ½ cup McKenzie’s Chick Peas, rinsed
  • ¼ cup McKenzie’s Black Beans, rinsed
  • 1 tbsp olive oil
  • 1 onion, finely diced
  • 2 cloves garlic, crushed
  • 2 tsps ground cumin
  • 1 tsp ground coriander
  • ½ tsp dried oregano
  • Pinch chilli powder
  • 400g can crushed tomatoes
  • 1 cup water
  • McKenzie’s Salt & Pepper Grinder, to taste
  • ½ cup coriander leaves, chopped
  • 8 large tortillas, warm
  • Lettuce, guacamole, chopped tomatoes, red onion, sour cream and grated cheese, for serving


  1. Combine chick peas and black beans in a saucepan with 6 cups of water. Bring to the boil, reduce heat and simmer for 35-40 minutes until tender. Drain.
  2. Heat oil in a large frying pan, add onion and garlic, cooking for 2-3 minutes until tender. Add cumin, coriander, oregano and chilli powder. Cook a further minute. Add canned tomatoes, water and drained chickpeas and beans. Bring to a gentle simmer and cook whilst stirring often for 6-8 minutes. Stir in seasonings and coriander.
  3. Scatter each tortilla with lettuce, guacamole, tomatoes and onion. Top with a good spoonful of bean mixture and top with sour cream and cheese.


Add a handful of vegan cheese or vegan sour cream….

Recipe and image kindly provided by McKenzie’s Foods, for more recipes visit their website.

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