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Loaded fish burritos recipe

32 ratings

These loaded fish burritos are made using fish fingers to save time and keep costs down. Pack each tortilla with long grain rice, taco beans, peppers, spinach and chillies, and top with crispy fish fingers before wrapping. Ready in just over half an hour, this build-your-own dinner is sure to be enjoyed by the whole family. See method

Serves 4
5 mins to prepare and 30 mins to cook
560 calories / serving
Healthy
Dairy-free

Ingredients

10 frozen fish fingers
4 white tortilla wraps
150g long-grain rice
1 tbsp olive oil
1 large onion, finely sliced
250g frozen sliced mixed peppers
395g tin taco mixed beans
¼ tsp crushed chillies
100g spinach

White rice can always be swapped for brown (check cooking instructions for timings)

Each serving contains

Energy
2360kj
560kcal 28%
Fat
13g 19%
Saturates
2g 9%
Sugars
12g 14%
Salt
1.4g 24%

of the reference intake
Carbohydrate 86.6g Protein 22.9g Fibre 9.7g

Method

Cook the fish fingers to pack instructions, adding the wraps for the last 5 mins.
Meanwhile, cook the rice to pack instructions; drain, cover, set aside.
Heat the oil in a large frying pan over a medium heat. Fry the onion for 10 mins until soft, then increase the heat to high, add the peppers and stir-fry for 5 mins. Stir in the beans and chillies, and cook for 2 mins to heat through. Stir in 50g spinach and let it wilt.
Pile the rice into the centre of each wrap and spoon over the bean mixture. Slice the fish fingers into pieces and pile on top. Scatter over the remaining spinach, then roll up and slice in half to serve.

Tip: Cut leftover wraps into triangles and brush with oil, season. Bake until crisp: serve with dips.

See more Fish recipes