Vegan Roti Burrito

Double carbs always works, and this roti burrito is no exception. Crispy hashbrowns, mango kachumber, and spiced pinto beans, all wrapped up.

Done in 1 hour

Serves 4

Recipe saved!Recipe saved!


If Indian and Mexican are two of your favourite cuisines, then you have to try this roti burrito. We've got bright, zingy flavours mixed with the comfort of hashbrowns, roti, and pilau rice.


Start by preparing your kachumber. Dice your tomatoes, mango, cucumber, and red onion. Combine with coriander, lemon juice, nigella seeds, chilli powder, salt, and pepper.

For the pinto beans, fry off your onion in a splash of olive oil. Once they’re softening, add the garlic and ginger paste. Add tomato puree and spices, and cook for a further couple of minutes.

Add the drained pinto beans, mango chutney, salt, pepper, and a splash of water. Let that cook on a low heat until the beans are soft.

Combine the mango, yoghurt, lemon, turmeric, coriander, and salt in a blender. Blend until smooth.

Pop your frozen hashbrowns into a preheated oven, and cook about half way to the package instructions.

Mix your spices with oil. Bring your parcooked hashbrowns out of the oven, and crush with a glass. Brush with the spice mix on both sides, then return to the oven until they’re super crispy.

Build your burrito. Warm the roti, then fill with the yoghurt, pilau rice, pinto beans, hashbrowns, and kachumber. Roll up in foil, slice in half, and enjoy!

What do you think of the recipe?

Spencer Lengsfield

Spencer Lengsfield

Recipe saved!Recipe saved!


saved! saved!