Chilli bean burritos
Serves: 4
Total time: 
Recipe photograph by Chelsea Bloxsome
Chilli bean burritos
Serves: 4
Total time: 
See more recipes
Nutritional information (per serving)
Calories
594Kcal
Fat
23gr
Saturates
10gr
Carbs
71gr
Sugars
8gr
Fibre
13gr
Protein
19gr
Salt
2gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 3 large vine tomatoes, chopped
- 1⁄4 red onion, finely diced
- juice of 1⁄2 lime
- 4 large plain tortilla wraps
- 75g iceberg lettuce, shredded
- 1 avocado, sliced
- 1 x 250g pouch cooked rice
- 1 x 395g tin mixed beans in mild chilli sauce
- 75g vegetarian cheddar, coarsely grated
- 4 tbsp soured cream
Step by step
- Make a quick fresh salsa by combining the tomatoes, red onion and lime juice, plus seasoning to taste.
- Lay out the tortillas on a board and scatter on the lettuce and avocado. Divide the rice between the tortillas, crumbling with your fingers to break up any lumps. Spoon on the mixed beans in chilli sauce, then top with the cheddar, some salsa and a drizzle of soured cream.
- Roll up the tortillas, tucking in the ends to enclose the filling. Cut in half to serve, with extra salsa on the side.
Chef quote
A satisfyingly hearty meat-free burrito.
