Go Back

Vegetarian Burrito

Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 4

Ingredients
  

  • 2 tsp sunflower oil
  • 1 onion peeled and finely chopped
  • 1 garlic clove peeled and crushed
  • 200 g easy-cook long-grain rice
  • 1 tbsp mild chilli powder
  • 300 ml vegetable stock
  • 4 tbsp tomato puree
  • 210 g can red kidney beans drained and rinsed
  • Salt and freshly ground black pepper
  • 8 small wheat flour tortillas warmed
  • ½ Little Gem lettuce shredded
  • Fresh chopped basil to garnish

Instructions
 

  • Heat the oil in a frying pan and fry the onion and garlic for 5 mins. Stir in the rice and chilli powder and fry for 1 min then add the stock and tomato puree. Simmer for 15-20 mins, stirring occasionally, until the rice is tender and all the liquid has been absorbed. Stir in the kidney beans and heat through gently.
  • Season the rice mixture with salt and freshly ground black pepper. Divide between the warmed tortillas. Scatter over the shredded lettuce and roll up each tortilla to enclose the filling. Serve immediately garnished with basil.

Notes

For a more authentic taste replace the kidney beans with 200g refried beans.
Create a smart shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free!