Bean and Rice Burrito

A budget-friendly vegetarian burrito featuring seasoned beans, rice, and sweetcorn topped with a fresh, tangy tomato relish and yoghurt.

Vegetarian Quick Budget-Friendly High Fiber Mexican-Style

Estimated Nutrition

Calories

733

kcal / serving

2932 kcal total

Carbs

128g

per serving

512 g total

Fat

12g

per serving

48 g total

Protein

24.5g

per serving

98 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

White Wine Vinegar

Dairy

200

Plain Yoghurt

Fruits

piece

Lime

zest only

piece

Lime

juice only

GrainsCereals

piece

Tortilla Wrap

150

Long-Grain Rice

cooked

LegumesPulses

400

Mixed Beans

Mexican-style or in mild chilli sauce

NutsSeeds

Salt

to taste

Pepper

to taste

Vegetables

0.5

piece

Onion

finely diced

200

Tomato

diced

200

Sweetcorn

frozen, defrosted

Method

Mix the onion, tomatoes, vinegar, and lime zest in a bowl with seasoning to create the relish.

Heat the beans in a frying pan over medium heat for 3 to 5 minutes.

Stir in the defrosted sweetcorn and adjust seasoning as needed.

Warm the tortilla wraps in the microwave for 10 seconds or in a dry pan until soft.

Divide the cooked rice and bean mixture among the eight tortillas.

Drizzle lime juice over the filling and top with relish and yoghurt.

Roll the tortillas tightly and serve while warm.