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Vegan Chorizo Burrito Skillet Recipe

‘Breakfast at Stephanie’s’ – hard copies and eBook out now!

This one-pan dish has SO much flavour and will save you a lot of washing up – win win, right?! This recipe yields 6 portions, so perfect for a large family, if you want some leftovers, or even if you have guests over for dinner.


Prep time: approx. 5 minutes
Cook time: approx. 30 minutes
Yields: 6 portions

Gluten Free

Ingredients:

  • 6 Chorizo Shroomdogs or 280g vegan chorizo (e.g. Iceland’s, Linda McCartney’s)
  • 2 red onions (chopped)
  • 3 peppers – 1 red, 1 green, 1 yellow (sliced)
  • 200g uncooked rice
  • 500ml vegetable stock – smoky stock if possible (I got mine from Tesco)
  • 400g can chopped tomatoes
  • 200g sweetcorn (fresh or frozen)
  • 400g can cooked black beans (drained and rinsed)
  • 100g grated vegan cheese (cheddar or Monterey Jack)
  • 1 tbsp. garlic powder
  • 2 tbsp. smoked paprika

+ extra virgin olive oil (for frying)

Optional Extras:

  • Avocado
  • Coriander (to sprinkle on top)
  • Lime (to squeeze on top)

Method:

  1. In a large skillet, heat a little oil over a medium-high heat, then add the chorizo and cook for 3-5 minutes until it starts to brown (if you’re using shroom dogs/sausages, take them out after 3 minutes, cut into slices then fry for a further few minutes)
  2. Set the cooked chorizo aside and fry the onions for about 3 minutes until they start to appear translucent; then add in the peppers and sweetcorn and fry a further few minutes until soft
  3. Add the chorizo back in and the rice too, stir and fry for a few minutes then add in the stock, chopped tomatoes, garlic powder, smoke paprika and black beans
  4. Make sure it’s all mixed together then leave to simmer (without a lid) on a low-medium heat until most of the liquid has absorbed (stir regularly so it doesn’t stick) – this should take about 15-20 minutes
  5. When the liquid has absorbed, taste the rice, if it’s still a little hard, add a bit more water (and paprika so it doesn’t water down the flavour) and once again wait until absorbed, continue if necessary until the rice is cooked
  6. Add the grated cheese to the top and allow to melt, then top with any extras you wish
  7. Serve and enjoy!

If you make this recipe, don’t forget to tag me in the photos of your creation on Instagram (personal/blog) or Twitter so I can see!

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‘Breakfast at Stephanie’s’

The Ultimate Vegan Breakfast eBook – Your digital copy will be emailed you soon after your purchase.

£6.00

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