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Vegan burritos

Vegan burritos

Cooking time


1 can 3.5 oz (106 ml) Bonduelle RED KIDNEY BEANS Mini Cans

1 can 3.5 oz (106 ml) Bonduelle QUINOA Mini Cans

1 can 3.5 oz (106 ml) Bonduelle CORN Mini Cans

¼ your choice small pepper, small dice

1/2 c (125 ml) kale, chopped

1/4 c (60 ml) salsa

1/3 c (80 ml) vegan cheese, grated

Salt and freshly ground pepper

2 or 3 large tortillas, about 10 in. (25 cm)


Pour the kidney beans, quinoa and corn into a bowl. 

Add chopped pepper, kale, salsa and vegetable cheese, stir, season to taste. 

Arrange tortillas on a work surface, then spread the mixture to make a log in the middle of each.

For each tortilla, fold the left and right ends over the filling, then roll from the bottom to the top, wrapping the mixture.

In a nonstick pan on medium heat, brown the burritos to make them slightly crispy, then enjoy.


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