Olive Magazine
Vegetarian Burritos Recipe

Vegetarian burritos

Published: March 25, 2015 at 3:08 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 2

If your family loves Mexican food, then why not give these veggie bean burritos a try. The filling is a mix of pinto beans and rice in a spicy tomato sauce and the burritos are served with a home-made fresh tomato, coriander and lime juice salsa

  • Vegetarian
Nutrition:
NutrientUnit
kcal358
fat7.3g
carbs60.4g
fibre8.7g
protein12.3g
salt1g
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Make these veggie bean burritos, then check out our vegan burritos, vegan burrito bowl, vegetarian fajitas and vegetarian enchiladas.

Ingredients

  • 50g brown rice
  • 1 red onion, diced
  • 4 plum tomatoes, seeded and diced
  • ½ bunch coriander, roughly chopped
  •  1 tbsp red wine vinegar
  • 1 lime, ½ juiced
  • olive oil spray
  • 1 jalapeño, diced
  • 200g tin pinto beans, drained
  • 1 tsp ground cumin
  • 2 large wholewheat tortillas
  • to serve low fat natural yoghurt
  • 30g cheddar, grated

Method

  • STEP 1

    Heat the oven to 180C/160C fan/gas 4. Cook the rice, drain and leave to steam. Mix half the onion, tomato and coriander with vinegar and lime juice and season.

  • STEP 2

    Fry the remaining onion in olive oil, add the jalapeño and fry for another minute. Add the rest of the tomato, pinto beans and cumin and simmer for 10 minutes. Mix the rice and beans and pile into wraps. Add the coriander, roll up, sprinkle with cheddar and bake for 20 minutes. Serve with lime, yoghurt and salsa.

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