Bean and rice burritos
Spiced beans, rice, sweetcorn and cheese rolled up. Great hot or cold.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Black beans (tin)1 tin
- Basmati rice150 g
- Mature Cheddar100 g
- Plain tortilla wraps4 wraps
- Sweetcorn (tin)1 tin
Also uses from the cupboard: table salt, ground black pepper, paprika, ground cumin. Missing any? You can add them to your shop on the shopping list.
Usually contains: Milk, Gluten.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Cook the rice following the pack instructions.150 g basmati rice
- Drain the black beans and tip into a small pan with a teaspoon of cumin, a teaspoon of paprika and 2 tablespoons of water. Warm over a medium heat for 3 to 4 minutes, mashing a few of the beans with the back of a spoon so they hold together.1 tin black beans
- Drain the sweetcorn and grate the cheese. Warm the wraps for 20 seconds a side in a dry pan so they fold without cracking.100 g mature cheddar4 wraps1 tin sweetcorn
- Spoon rice, beans, sweetcorn and cheese across the middle of each wrap. Fold in the two sides, then roll up tightly from the bottom. Wrap in foil if packing for later.
Wrap them in foil and freeze. They reheat perfectly for a quick lunch.
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