Bean & Vegetable Vegan Toasted Tortilla Pockets Recipe

vegan vegetable bean toasted tortilla recipe - 3

These bean vegetable toasted tortilla pockets make a delicious easy vegan dinner.

You can quickly adjust this recipe depending on what you have in your fridge – peppers, onions, mushrooms and courgette all work. You can also substitute the kidney beans for black beans, pinto beans, cannellini beans or even chickpeas.

This will take a little over half an hour to prep and cook and make for the four servings.


To make 4 servings

  • 4 tortilla wraps
  • 2 peppers (any colour), deseeded and choppedCan also add/swap for courgette or mushrooms, chopped
  • 1 red onion, peeled and chopped
  • 1 tin kidney beans, drainedCan substitute for black beans, pinto beans, cannellini beans or chickpeas
  • 400ml vegetable stockFrom a cube is fine
  • 1 tablespoon tomato purée
  • 1 packet fajita seasoning Could swap for taco or cajun seasoning
  • 2 tomatoes, diced
  • 1 avocado, peeled, de-stoned and diced
  • (Vegan) Grated Cheese (Optional)

How to make Bean & Vegetable Vegan Toasted Tortilla Pockets:

  1. De-seed and slice the peppers and peel and slice the onion.
  2. Add a drizzle of oil to a large frying pan over a medium heat.
  3. Add the peppers and onion and fry for 5 minutes. Optionally add other vegetables such as courgette or mushrooms.
  4. Add half the seasoning and stir through for 30 seconds.
  5. Add the tomato puree and stir until coating the vegetables.
  6. Add the stock and the remaining half the seasoning and stir everything together.
  7. Allow to simmer for 15 minutes.
  8. Split the mixture into the centres of the four tortilla wraps.
  9. Add on toppings such as chopped tomatoes, avocado and (vegan) cheese to taste.
  10. Wrap up the tortillas around the filling.
  11. In a frying pan, heat a little oil over a medium heat and fry on each side for 1-2 minutes until golden and browned.
  12. Alternatively grill on either side or place in a toastie maker.