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Quesadilla Burritos

Quesadilla Burritos
Quesadilla Burritos

These quesaritos are the perfect combination of quesadilla and burrito. This Mexican fusion is the ultimate meal!

If you're looking for a speedy vegan lunch idea or maybe a quick veggie dinner this is a delicious choice! In fact... it would also make a great choice for plant based picnic food!



Chipotle Strips

  • 1 block firm smoked tofu
  • 1 red pepper
  • 2 tbsp chipotle paste
  • 4 tbsp olive oil

Black Bean Rice

  • 1 tbsp olive oil
  • 1 clove garlic
  • 2 spring onions
  • 100g black beans
  • 1 bag microwavable basmati rice
  • 20g coriander


  • 8 large flour tortillas
  • 100g refried beans
  • 2 spring onions
  • 100g grated dairy free cheese
  • Tabasco to taste

Quick Guac

  • 1 ripe avocado
  • 1 lime
  • 1 tbsp olive oil
  • ½ tsp salt
  • 10g coriander leaves


  • 2 large tomatoes
  • 2 spring onions
  • 10g coriander
  • 1 tbsp jalapenos from a jar
  • 1 lime
  • ½ tsp salt
  • 1 small garlic clove
  • 1 tbsp olive oil


  1. 1.

    Chipotle Strips

    Press the tofu with a tofu press and cut into ½ cm thick matchsticks.

    Cut the peppers in half, cut out the stems and seeds and cut the halves into thin slices.

    Warm the olive oil in a frying pan, add the chipotle paste, stir it into the oil, add the peppers, fry them for 3 minutes, add the tofu, fry for 2 minutes and transfer the tofu and peppers to a plate.

  2. 2.

    Black Bean Rice

    Microwave the rice, finely slice the spring onions, peel and crush the garlic, drain and weigh the black beans.

    Warm the olive oil in the pan, add the spring onions and garlic to the pan and fry them for 2 minutes.

    Pour the black beans and the rice to the pan and fold everything together for 1 minute.

    Roughly chop the coriander, add it to the pan and fold it into the rice. Transfer the contents of the pan to a bowl.

  3. 3.


    Halve and stone the avocados, scoop the flesh into a mixing bowl and mash with a fork.

    Halve the limes and squeeze the juice into the bowl.

    Finely chop the coriander, add it to the bowl.

    Add the salt and the olive oil to the bowl and stir everything together.

  4. 4.


    Finely slice the tomatoes, spring onions, coriander leaves, jalapenos and put them in a bowl.

    Peel and grate the garlic and add it to the bowl.

    Cut the lime in half and squeeze the juice into a bowl.

    Sprinkle the salt and olive oil into the bowl and mix everything together with a fork.

  5. 5.


    Place one tortilla in a large frying pan, on a cold stove and spread over the refried beans.

    Finely slice the spring onions and sprinkle over the refried beans.

    Sprinkle dairy free cheese over the top of the spring onion.

    Sprinkle a few drops of tabasco over the top of the of the spring onions.

    Place a second tortilla on top of the first, turn on the stove and fry on a medium heat for 2 minutes, flip the quesadilla and fry for another 2 minutes.

    Take the quesadilla off the stove, put it on a big square of tin foil, build your burrito and roll it up in the tin foil.

    Cut the quesaritos in half and serve.