Vegan rice and bean burrito

Name: Vegan rice and bean burrito
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 4 pieces (240 g) Flour tortillas (lard-free); 150 g Basmati rice; 300 g Cooked borlotti beans; 200 g Avocado; 150 g Sweetcorn; 200 g Tomatoes; 60 g Red onion; 20 ml Lime juice; 2 g Ground cumin; 2 g Paprika; 20 ml Extra virgin olive oil; 5 g Fine salt

4 servings · Prep 20 min · Cooking 20 min · Easy

Flour tortillas filled with rice, spiced beans, avocado, sweetcorn and tomato salsa.

Ingredients

Flour tortillas (lard-free)4 pieces (240 g)
Basmati rice150 g
Cooked borlotti beans300 g
Avocado200 g
Sweetcorn150 g
Tomatoes200 g
Red onion60 g
Lime juice20 ml
Ground cumin2 g
Paprika2 g
Extra virgin olive oil20 ml
Fine salt5 g

Allergens

Gluten
May contain traces of: Mustard, Sesame, Soy.

Method

Boil the rice and drain it.
Heat the beans in the oil with the cumin, paprika and half of the salt, mashing some of them.
Prepare a salsa with the diced tomatoes and onion, lime juice and the remaining salt.
Slice the avocado.
Warm the tortillas and fill them with the rice, beans, sweetcorn, avocado and salsa.
Roll them up, tucking in the sides, and heat for 1 minute per side in a pan.

Nutrition facts (estimate)

	Per serving (385 g)	Per 100 g
Energy	2322 kJ / 555 kcal	602 kJ / 144 kcal
Protein	16 g	4.0 g
Carbohydrates	84 g	22 g
of which sugars	5.4 g	1.4 g
Fat	17 g	4.5 g
of which saturates	2.7 g	0.7 g
Fibre	12 g	3.0 g
Salt	2.2 g	0.6 g

AI estimates based on average CREA / USDA data: indicative only, not a substitute for medical or dietitian advice.

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