Simple Burrito or Enchilada Filling Recipe (serves 2 – 4)

Gluten, Dairy and Egg free, Vegan


1 Tbsp olive oil
1/2 large onion finely chopped
1/2 green capsicum, seeded and finely chopped
1 Portobello mushroom, finely chopped
1 – 2 seeded and finely chopped chili
1 tsp cumin
1 Tsp oregano
2 Tbsp Leggos tomato paste
1 tin Watties chopped tomatoes in puree
1/2 tin of La Morena Re fried Bayo Beans
1/2 tsp Massels Beef style stock powder
1/2 cup hot water


1) Heat olive oil in a large frying pan to a medium heat. Add the onion and capsicum and cook for 5 minutes, or until onion is transparent.
2) Add chili, cumin and oregano. Cook until fragrant – about 1 to 2 minutes.
3) Add tomato paste and tomatoes. Stir until thoroughly combined.
4) Add the Re fried Bayo beans and the stock dissolved in the water. Bring to a simmer.
5) Simmer mixture with lid off until the mixture reaches an even, not too wet consistency (about 10 – 20 minutes).

Your filling is complete! Eat wrapped in tortillas, or on rice with your favorite mix of fresh salads, cheese, guacamole and sour cream. Yum!

If you’re making it for the kids maybe leave out the chili and serve on some Go Nutz corn chips.

– Hannah

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