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10 Minute Epic Burrito

A quick and delicious burrito packed with creamy avocado, zesty lime, and earthy mushrooms—ready in just 10 minutes!
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Prep Time 3 minutes
Cook Time 7 minutes
Total Time 10 minutes
Servings: 3 servings
Course: Main Course, Quick Meals
Cuisine: Mexican, Vegan
Calories: 450
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 red onion (thinly sliced)
  • 50 ml apple cider vinegar
  • 1 tin kidney beans
  • 2 cloves garlic
  • 1 lime (juiced)
  • 10 g fresh coriander (chopped)
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp cumin seeds
  • 0.5 tsp salt
  • 0.5 tsp pepper
  • 200 g oyster mushrooms (sliced)
  • 2 tbsp tamari soy sauce
  • 1 tbsp maple syrup
  • 0.5 tsp smoked paprika
For the toppings
  • 1 avocado (ripe)
  • 6 cherry tomatoes (quartered)
  • 0.25 red onion (finely chopped)
  • 0.5 lime (juiced)
  • 0.5 tsp salt
  • 0.5 tsp pepper
  • 4 tbsp vegan mayo
  • 1 tbsp Korean chili powder

Method
 

Preparation
  1. Start by adding the red onion, apple cider vinegar, kidney beans, and garlic into your pressure cooker.
  2. Squeeze in the juice of one lime and toss in the fresh coriander, ground coriander, ground cumin, cumin seeds, salt, and pepper.
  3. Mix in the sliced oyster mushrooms, tamari soy sauce, maple syrup, and smoked paprika.
Cooking
  1. Secure the lid and set the pressure cooker to cook for 7 minutes.
  2. Once done, release the pressure and carefully open the lid.
Assembly
  1. Assemble the burritos by placing the delicious filling into the wholemeal wraps.
  2. Top your burritos with avocado, cherry tomatoes, finely chopped red onion, lime juice, salt, pepper, vegan mayo, and a sprinkle of Korean chili powder.
  3. Roll them up tight, slice, and serve!

Notes

Got leftovers? These burritos will stay fresh in the fridge for up to three days. Wrap tightly or use an airtight container. You can freeze them for up to a month.