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Kidney Bean Burrito Bake

Kidney Bean Burrito Bake

Prep: 15 min
Cook: 40 min
Total: 55 min
Servings: 4

Large burritos are filled with kidney beans, corn, and rice, topped with cheese, and then baked in a fajita-spiced tomato sauce. Served with a mixed salad and using premade ingredients, this burrito bake is an easy option for a delicious and impressive lunch or dinner.

Author COOP UK
Recipe Ingredients

Ingredients & Directions

Recipe Ingredients


Yield: 4 Baked Kidney Bean Burritos (4 Servings)
Needed Kitchenware: Large mixing bowls, rectangular baking dish, oven
  • 250 g golden rice package
  • 200 g sweet yellow corn from a can
  • 1 green bell pepper, diced
  • 3 spring onions, sliced
  • ~400 g can or box of red kidney beans, drained and rinsed
  • 30 g fajita seasoning mix
  • 1 tbsp olive oil
  • 250 g strained tomatoes
  • 4 large tortilla wraps
  • 40 g grated vegan cheese
  • 1 tbsp cilantro, chopped
  • 4 tbsp vegan plain yogurt, unsweetened
  • (optional) Mixed salad, to serve
  • (optional) Red chili, sliced
Recipe Directions


  • Preheat the oven to 400°F or 200°C.
  • Cook the rice according to the package instructions.
  • In a large mixing bowl, mix the rice, corn, green bell pepper, and spring onion together.
  • In another bowl, add the drained and rinsed kidney beans and roughly mask with a fork.
  • In another bowl, stir the fajita spice mix, olive oil, and strained tomatoes together. Pour a quarter of this mixture into the bottom of your rectangular baking dish.
  • Over the tomato mixture, spoon over a third of the rice mixture.
  • Lay the tortilla wraps out and divide the kidney beans and the rest of the rice mixture between them.
  • Fold up the burritos. Arrange the burritos, with the seams facking down, in the baking dish.
  • Pour over the rest of the tomato mixture and sprinkle with the vegan cheese.
  • Bake for 20 minutes or until golden and bubbling.
  • Serve the burrito with a mixed salad and garnich with cilantro, 1 tbsp each of the yogurt, and optionally, the red chilis.
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Recipe nutrition

Nutritional Information

Yield: 4 Baked Kidney Bean Burritos
Servings: 4
Information per serving:
Energy: 561.7 kcal
Carbohydrate: 93.7 g
Protein: 17.3 g
Fiber: 9.7 g
Sugar: 12.4 g
Fat: 13.4 g
Monounsaturated Fat: 4.2 g
Polyunsatured Fat: 1.3 g
Omega-3: 0.1 g
Omega-6: 0.5 g
Saturated Fat: 5 g
Trans Fat: 0 g
Cholesterol: 0 mg
Choline: 36.8 mg 9% DV
Folate: 50.7 µg 13% DV
A: 188.8 IU 27% DV
B1: 0.1 mg 9% DV
B2: 0.1 mg 6% DV
B3: 1.1 mg 8% DV
B5: 0.3 mg 7% DV
B6: 0.2 mg 15% DV
B12: 0 mg 0% DV
C: 38.3 mg 51% DV
D: 0 IU 0% DV
E: 0.6 mg 4% DV
K: 26.9 µg 30% DV
Calcium: 160.8 mg 16% DV
Copper: 0.3 mg 32% DV
Iron: 3.7 mg 20% DV
Magnesium: 38 mg 12% DV
Manganese: 0.4 mg 24% DV
Phosphorus: 140.3 mg 20% DV
Potassium: 387 mg 8% DV
Selenium: 1.8 µg 3% DV
Sodium: 1824.2 mg 122% DV
Zinc: 0.9 mg 11% DV

Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Where possible, we use non-fortified ingredients to calculate the nutrition. We do not include optional ingredients. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.

Tips, Suggestions, Photos, & More Information

burrito bake dinner for 4 using premade ingredients

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