Veggie bean burritos

Vegetarian burritos

  • serves 2
  • A little effort

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.


Make these veggie bean burritos, then check out our vegan burritos, vegan burrito bowlvegetarian fajitas and vegetarian enchiladas.



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


  • 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.

Nutritional Information

  • Kcals 358
  • Fat 7.3g
  • Carbs 60.4g
  • Fibre 8.7g
  • Protein 12.3g
  • Salt 1g