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


  • 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


  • 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.


Anna Glover profile
Anna GloverSenior food editor

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