Burrito Samosa: the effortless, vegetarian recipe to make samosa with a tortilla

Total time: 40 Min
Difficulty: Low
Serves: 6 people
By Cookist

You know we love fusion foods! And this is a fusion of two of our favorite recipes: burritos and samosas! This burrito samosa is a quick and easy vegetarian recipe that wraps a tortilla like a samosa. It has so much flavor (just what you’d expect from having a burrito and samosa in one bite) and is crunchy too.

Don’t feel restricted by the filling recipe too. It’s easy to customize too. They’re filling enough to serve as a main, and we reckon that the meat-eaters won’t even miss the meat. Either way, this will have vegetarians coming back for more, so make sure to have plenty on the dinner table!


How To Make Burrito Samosa

Sauté the filling ingredients until the onions and peppers are fully cooked through. Place a small amount of filling in the center of the tortilla. Place a smaller triangle shape tortilla on top of the filling.

Brush the edges with almond milk (if you’re not making a vegan dish, you can use an egg wash). Fold up one side, making sure to fold it tightly, and that there are no air pockets trapped inside. Follow by folding over the other two sides, and place on a baking sheet with the folded seams downward. Bake until golden and serve with guacamole or your favorite dipping sauce.


These Burrito samosas are vegan, but if you’re making them for meat-eaters, you can also add cooked ground beef, chopped ham, or shredded rotisserie chicken.

Add more protein by swapping the potatoes for chickpeas.

Make a quick Mexican filling by using cooked and shredded chicken, adding BBQ sauce, taco seasoning, mozzarella, and chopped cilantro.

If you can’t find basmati rice, feel free to use plain white rice (or even brown rice for more nutrition!).


How To Store Burrito Samosa

Store leftovers in the fridge for up to 5 days. Reheat in the oven to retain crispiness.

Olive oil
3 tbsp
red onion, finely chopped
Garlic, minced
3 cloves
chili, finely chopped
red pepper, diced
smoked paprika
1 tbsp
ground coriander
1 tbsp
2 tsp
2 tsp
Tabasco sauce
2 tsp
cooked potatoes, diced
Black beans
1 can
cooked basmati rice
1.5 cups
dairy-free cheese, grated
1 cup
Almond milk
1/2 cup


Heat the oil in a pan. Add the onions and cook them until they’re translucent.

Add the garlic, chili, red peppers and stir it till soften.

Now add the spices and shortly fry them before adding potatoes.

After a few minutes add the black beans and stir them into the mix.

It is now time to fill tortillas. Start with putting cooked basmati rice in the middle of the tortilla.

Add cheese on top of it and finally add the potato mix. Cut out a triangle from one of the tortillas and put the triangle on top of the filling.

Brush the edges of the tortilla with almond milk and fold the edges of the tortilla into the middle to form a samosa-shaped parcel.

Put burritos onto a baking tray (lined with parchment paper) fold side down. Bake at 200°C for 15 minutes.

Serve immediately with homemade guacamole.


This recipe is suitable for vegetarians and vegan.

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