We recently met Wally Fry, the co-founder of Fry’s Family Foods, which make some of our favourite plant-based meat alternatives. He spoke to us about his veggie journey, from growing up on a farm, then realising the damage animal agriculture was doing to the environment, to making the switch to a vegetarian diet and starting Fry’s. The company started off in the family kitchen but they’ve come a long way since then!

We made Mexican-spiced vegan burritos with Wally, using Fry’s chargrilled beef-style strips (now available in Sainsburys!) and a creamy avocado salsa. Check out the recipe below!

Mexican ‘Beef’ Burritos


For the rice and bean mix:

  • Boil 100g of quick-cook brown rice for 10-12 mins, then drain well.
  • Take the cooked rice and add a can of black beans, some chopped jalapeños, some fresh coriander, a squeeze of lime, 1 tbsp of garlic powder and a pinch of salt. Mix well.

For the Fry’s Beef-Style Strips mix:

  • In a bowl, combine a glug of olive oil, a squeeze of tomato puree, and 1 tbsp each of ground coriander, paprika, ground cumin and garlic powder.
  • Add a pack of Fry’s Chargrilled Beef Style Strips, a pinch of salt and pepper, a pinch of brown sugar and the juice of half a lime. Mix well.
  • Fry for approximately 5 minutes until cooked, remove from the heat and set aside.

For the chunky avocado salsa:

  • Mix a cubed avocado with two chopped fresh tomatoes, a handful of chopped coriander, a crushed garlic clove and a squeeze of lime juice.

To assemble the burrito:

  • Take a tortilla wrap and add a spoonful of each of the rice and bean mix, the beef style strips mix and the avocado salsa.
  • Add some iceberg lettuce and chopped red onion.
  • Sprinkle with vegan cheese and a spoonful of vegan sour cream. Wrap up and enjoy!

We’d love to know if you make these burritos – tell us what you thought of them in the comments below or tag us in your photo on Instagram!