Bean & Rice Burritos

Bean & Rice Burritos

Bean & Rice Burritos

I found this burrito recipe on Vegetarian Dad’s blog & thought I’d give it a go to see if it would be a suitable take-to-work lunch.

DH ended up making them while I played with the kids.  We both enjoyed them, but I did think they were a bit dry & will add some kind of yogurty/sour cream/sauce the next time we make them.    Unfortunately the kids weren’t so keen which surprised me as they both love beans, rice & carrots! – DD1(5) is being ultra-fussy about anything ‘spicy’ at the moment, and as soon as she says she doesn’t like something, DD2 (2.5) just says the same <sigh>

Ingredients

  • 6 large tortilla wraps
  • 3 medium carrots, peeled and coarsely grated
  • 100g mature cheddar cheese, grated
  • 3 spring onions, roughly chopped (optional)
  • 1 large courgette, coarsely grated
  • 6 cherry tomatoes, chopped
  • 75g white long grain rice, boiled and drained
  • 1 tsp cayenne pepper
  • 1 tsp ground cumin
  • 1 tsp sweet smoked paprika
  • 1 400g tin of pre-cooked kidney beans, rinsed and drained
  • 1 green chilli, deseeded and chopped (optional)
  • 3 tbs sunflower oil, for roasting

to serve

  •  green salad, guacamole or salsa

Instructions

  1. Have you cooked the rice yet?  If not, do it now!
  2. Preheat the oven to 180C.
  3. Combine all of the filling ingredients in a bowl and mix well.
  4. Place a good measure of the mixture into the tortillas and roll to form wraps folded at both ends.
  5. When all of the mixture is used up, place the wraps on a roasting or baking tray and brush all over with the oil.
  6. Bake in the oven for 10-15 minutes until lightly brown, turning once.
  7. When cool, halve the wraps and serve with a green salad, guacamole or salsa of your choice.

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Vegetarian. One husband, Two cats, Three kids.

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Posted in Packed Lunch, Vegetarian

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