Bean and rice burrito
Packed with wholesome canned beans, sweetcorn, tender rice, and fresh tomato salsa, this vegetarian burrito is as satisfying as it is simple. Tangy lime juice and chilli give the filling a bright, zesty kick, while a dollop of yogurt adds smooth richness. Wrap tightly in soft tortillas for a quick and nutritious lunch.
Ingredients
- White wine vinegar15 ml
- Lime juice30 ml
Instructions
4 steps- 1
To make the tomato relish, mix together all the ingredients in a bowl and season with salt and pepper. Set aside.
- 2
To make the burritos, heat a small frying pan over a medium heat and warm the beans through for 3-5 minutes, or cook for 1 minute in the microwave. Add the sweetcorn and mix well. Taste and add salt and pepper if necessary.
- 3
Warm the tortilla wraps for 10 seconds in a microwave or in a dry pan over a medium heat until warm and softened.
- 4
To assemble, divide the cooked rice and beans between the eight tortilla wraps. Squeeze a little lime juice over each of them. Spoon over the tomato relish and the yoghurt and roll up to enclose each burrito. Serve warm.
Nutrition
1 serving ≈ 400 g
Nutrition values are estimates. - means data is unavailable.
My notes and cooking history
Your notebook is private to your account.
Sign in to keep your cooking notes