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Spicy bean burritos recipe

3 ratings

Craving Mexican food? These tasty veggie burritos are quick and easy to make and will put a smile on everyone's face. See method

Serves 4
18 mins to prepare and 17 mins to cook
595 calories / serving
Freezable
Vegetarian

Ingredients

400g tin plum tomatoes
395g tin taco mixed beans
1 large avocado, mashed
50g spring onions, sliced
200g low-fat natural yogurt
15g fresh coriander, chopped
250g pouch microwave wholegrain rice
4 tortilla wraps
1 Little Gem lettuce, chopped
50g Creamfields grated mature Cheddar

If you don't have plum tomatoes, use a tin of chopped tomatoes instead

Each serving contains

Energy
2495kj
595kcal 30%
Fat
20g 29%
Saturates
7g 35%
Sugars
18g 20%
Salt
1.4g 24%

of the reference intake
Carbohydrate 76.1g Protein 20g Fibre 14.3g

Method

Tip the plum tomatoes into a small saucepan and gently crush the tomatoes down to a pulp with a fork. Add the taco mixed beans and bring to a simmer over a low heat. Cook for 15 mins or until thickened.
Mix the avocado with half the spring onions, 50g yogurt and half the coriander; season.
Heat the rice to pack instructions and divide between the wraps. Add the lettuce leaves and avocado mixture, then top with the beans. Spoon over the remaining yogurt and scatter over the cheese, remaining spring onions and coriander. Roll up tightly to serve.

Freezing and defrosting guidelines

Freeze bean mix only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Easy vegetarian recipes