Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
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.