Brazil nut burritos served on a plate

Brazil nut burritos

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(6 ratings)

Prep: 15 mins Cook: 5 mins


Serves 4

Add toasted Brazil nuts to your burritos for texture and buttery flavour along with our spiced tomato rice and refried beans. Ideal for a Mexican feast

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal858
  • fat33g
  • saturates12g
  • carbs108g
  • sugars13g
  • fibre15g
  • protein25g
  • salt1.6g
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  • 50g Brazil nuts, roughly chopped
  • large handful kale, woody stalks removed and leaves shredded



    A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…

  • 1 lime, juiced



    The same shape, but smaller than…

  • 4 large or 8 small wholemeal tortilla wraps
  • ½ pack coriander
  • spiced tomato rice (see our recipe)
  • refried beans (see our recipe with Brazil nuts)
  • 1 yellow pepper, sliced
  • 1 avocado, sliced (optional)



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • hot sauce, to serve

For the dressing

  • 150g cream cheese
  • 50ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…


  1. Before making the burritos, you will need to cook the spiced tomato rice and Brazil nut refried beans, then set aside.

  2. Now toast 50g Brazil nuts in a dry frying pan until golden and set aside. Meanwhile make a cheese dressing by whisking the cream cheese together with the milk until smooth, then cover and keep in the fridge until needed.

  3. Put the kale in a bowl and squeeze over half the lime juice. Scrunch together with your hands to soften the leaves a little.

  4. Lay out the tortilla wraps and divide everything between them, including the cheese dressing, hot sauce and remaining lime juice. Season to taste.

  5. Fold in the ends and roll them up into a tight, fat cylinder shape. You may find it easier to wrap in foil too, or toast them in a dry frying pan to lightly brown the burritos and seal in the fillings, if you like. Cut each one in half before serving.

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Comments, questions and tips

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24th Jan, 2018
Saw this recipe in the magazine and had to make it! Hubs and I have been vegetarian for the month of January and this meal was such a welcome treat! We didn’t have kale so used baby spinach instead, but to be honest I think any leaves would work in this dish! We had no avocado in but did have a bit of guacamole and that really added to the flavour. The rice was tangy, the refried beans had a lovely texture, and the lighter cheese dressing was so cooling. It’s going to become my substitute for sour cream and cheese on burritos from now on! This recipe was absolutely gorgeous, and we didn’t miss the meat one bit. Hubs actually said it was the best burrito he has ever had and I think I agree!! Highly recommend this recipe and will be making it lots more in the future!
15th Feb, 2018
Does this need to be eaten warm or is it as nice cold? Thinking of doing some for a buffet.
goodfoodteam's picture
22nd Feb, 2018
Thanks for your question. These can be served cold but you need to be cautious with keeping and reheating rice. For guidelines, check out the following article:
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