Crispy tortilla pockets meet a spicy burrito filling of vegan mince, black beans, sweetcorn and aromatic spices. The tortillas are cut into quarters, folded into little pockets, filled and baked until golden. The step-by-step photos guide you through the folding technique.
Two dips make a lovely pairing: fresh guacamole and a creamy lime, tahini and vegan skyr dip with a delicate sesame flavour. Enjoy these burrito samosas as a snack, finger food for guests or a light main meal.
Allergens
Contains gluten from the wheat tortillas and flour paste, and sesame from the tahini. Depending on the vegan mince and skyr used, it also contains soy. Check the product labels for any additional allergens.
At a glance
🍽️ Makes: approx. 3 servings / 24 small samosas
🕒 Preparation and folding: approx. 40–50 minutes
🔥 Oven: 200 °C, preheated
🔥 Baking time: approx. 15 minutes, until lightly browned and crispy
🕒 Total time: approx. 55–65 minutes
Ingredients
For the burrito samosas
- 6 large tortilla wraps
- 270 g fresh vegan mince
- 1 onion
- 2 garlic cloves
- 1 tin black beans (400 g tin), drained and rinsed
- 150 g tinned sweetcorn, drained
- 2–3 tbsp tomato purée
- 2–4 tbsp water
- 1½ tsp ground cumin
- 1½ tsp smoked paprika
- 1 tsp pul biber
- ½ tsp dried oregano
- Chilli powder, to taste
- Juice of ½ lime
- Salt and pepper
- A little oil for frying
- Optional: Tabasco, to taste
To seal the pockets
- 3 tbsp flour
- 3 tbsp water
For the guacamole
- 2 ripe avocados
- 1–2 tbsp lime juice, to taste
- Salt
- Optional: 1 small tomato, deseeded and finely diced
- Optional: ¼ small red onion, finely diced
- Optional: 1 small garlic clove, finely grated
- Optional: 1–2 tbsp chopped fresh coriander
For the lime, tahini and skyr dip
- 200 g vegan skyr
- 1 tbsp tahini
- 1 small garlic clove
- Juice of ½ lime
- ½ tsp maple syrup or agave syrup
- ½ tsp ground cumin
- ½ tsp smoked paprika
- Salt and pepper
- Optional: a little pul biber or chilli
- 1–2 tbsp water to thin, if needed
How to make it
1. Prepare the filling
Peel and finely chop the onion and garlic. Drain the black beans and sweetcorn, rinse the beans and let everything drain well.
2. Brown the vegan mince
Heat a little oil in a large frying pan and fry the vegan mince until lightly browned and cooked according to the packet instructions. Add the onion and garlic and fry briefly.
3. Add the spices
Stir in the tomato purée and cook briefly. Add cumin, smoked paprika, pul biber, oregano, chilli powder if using, salt and pepper.
4. Add beans and sweetcorn
Fold in the black beans and sweetcorn. Add 2–4 tbsp water to loosen the mixture slightly and simmer briefly. The filling should be moist, but never runny. Stir in the lime juice, add Tabasco if you like, adjust the seasoning and leave to cool slightly.
5. Quarter the tortillas
Cut each round tortilla into four equal quarters. Each piece has two straight sides and a curved edge.
6. Mix the sealing paste
Mix the flour and water in a small bowl to make a thick paste.
7. Fold the first side
Take a tortilla quarter and gently bring one of the side corners towards the opposite side. Curve the tortilla softly rather than making a sharp crease, as it may tear.
8. Brush a free corner
Brush one of the remaining free corners with a little flour-and-water paste.
9. Form a pocket
Bring the coated corner over the first folded side. Press the overlapping surfaces together briefly with your fingers so they stick and form a little pocket.
10. Fill and seal
Carefully fill the pocket with the prepared burrito mixture. Avoid overfilling so it closes easily. Brush the remaining open flap with flour paste, fold it over the opening and press firmly to seal.
11. Arrange on a baking tray
Preheat the oven to 200 °C. Place the shaped samosas folded side down on a baking tray lined with baking paper.
12. Bake until crispy
Bake in the preheated oven at 200 °C for about 15 minutes, until the tortillas are lightly browned and crispy.
13. Make the guacamole
While the samosas bake, halve and stone the avocados and mash the flesh with a fork. Season with 1–2 tbsp lime juice and salt. If you like, fold in the deseeded, finely diced tomato, red onion, finely grated garlic and chopped coriander.
14. Mix the lime, tahini and skyr dip
Peel and finely grate the garlic. Mix the vegan skyr with tahini, garlic, lime juice, maple or agave syrup, cumin and smoked paprika. Season with salt, pepper and optional pul biber or chilli. Add 1–2 tbsp water if needed to reach your preferred consistency.
Serving suggestion
Serve the burrito samosas fresh and warm with both dips. The guacamole adds freshness and a lovely creamy texture, while the lime, tahini and skyr dip contrasts beautifully with the hearty filling thanks to its gentle acidity, warm cumin and nutty sesame flavour. Add fresh lime wedges if you like.