Vegetarian burritos
- Anna Glover
Published: March 25, 2015 at 3:08 PM
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Serves 2
A little effort
Total time: 40 mins
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If your family loves Mexican food, then why not give these veggie bean burritos a try. The filling is a mix of pinto beans and rice in a spicy tomato sauce and the burritos are served with a home-made fresh tomato, coriander and lime juice salsa
Vegetarian
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Make these veggie bean burritos, then check out our vegan burritos, vegan burrito bowl, vegetarian fajitas and vegetarian enchiladas.
Ingredients
Nutrition
-
50g brown rice
-
1 red onion
diced
-
4 plum tomatoes
seeded and diced
-
½ bunch coriander
roughly chopped
-
1 tbsp red wine vinegar
-
1 lime
½ juiced
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olive oil spray
-
1 jalapeño
diced
-
200g tin pinto beans
drained
-
1 tsp ground cumin
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2 large wholewheat tortillas
-
to serve low fat natural yoghurt
-
30g cheddar
grated
Nutrition: per serving
- kcal358
- fat7.3g
- carbs60.4g
- fibre8.7g
- protein12.3g
- salt1g
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Method
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step 1
Heat the oven to 180C/160C fan/gas 4. Cook the rice, drain and leave to steam. Mix half the onion, tomato and coriander with vinegar and lime juice and season.
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step 2
Fry the remaining onion in olive oil, add the jalapeño and fry for another minute. Add the rest of the tomato, pinto beans and cumin and simmer for 10 minutes. Mix the rice and beans and pile into wraps. Add the coriander, roll up, sprinkle with cheddar and bake for 20 minutes. Serve with lime, yoghurt and salsa.
Authors
Anna GloverSenior food editor
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