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Cowboy Bean Bowl & Crispy Tortillas – Vegan

This easy vegan cowboy bean bowl with the crispy tortillas is my autumn favourite… Especially for bonfire night!

Ingredients for x2 ( double for x4) 

  • Vegan Cheese 40g
  • x2 Garlic Cloves
  • 1 red pepper
  • 2 tbsp tomato paste
  • 1 tin of kidney beans
  • 1 tin of butter beans
  • 1 tsp chipotle paste
  • 1 tsp smoked paprika
  • x2 spring onions
  • 6 white gorilla wraps
  • 1 veg stock cube
  • (olive oil, sugar salt and pepper)


  • Heat oven to 180 fan/200c/gas 6
  • Cut tortillas in half and drizzle olive oil and pinch of salt put in oven for 15 mins
  • Slice pepper into thin strips and chop or grate garlic.
  • Drizzle olive oil in pan and add red pepper for 3 mins
  • Meanwhile make the smoky stock with the veg stock cube, tomato paste, chipotle paste pinch of sugar and 250 ml boiled water – this is the smoky stock.
  • Drain and rinse butter beans and kidney beans.
  • Add smoked paprika and garlic to pan, then stir in the kidney beans and butter beans till all are coated in spices.
  • Add your smoky stock with some salt and pepper – cook for 5-7 mins.
  • Meanwhile grate vegan cheese and slice spring onions.
  • Mash beans gently in pan and cook for further 2 mins until beans have thickened – these are your cowboy beans.
  • Taste for seasoning – adding more salt and pepper if needed.

Serve cowboy beans in bowls.

Garnish with grated cheese, spring onions and serve with tortillas for scooping!


Happy bonfire night x

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