These speedy and spicy chilli bean burritos are creamy, fresh and zingy - and ready in under 20 minutes, the perfect weeknight supper!
Servings: 4burritos (2 hungry people)
Author: Kate Ford | The Veg Space
215gtin spicy refried beans
250gpouch Mexican spiced pre-cooked rice
4tortilla wraps(wheat or corn)
sliced jalapeños in brine(optional)
handful baby spinach
Empty the tin of refried beans into a small bowl, cover and microwave for 1½ minutes.
Cook the rice according to packet instructions.
Whilst it is cooking, cut the cherry tomatoes into quarters and lay the tortilla wraps out ready for assembly.
Spread each wrap with a quarter of the refried beans, then spoon a quarter of the rice into a line across the centre of each wrap. Top the rice with 1 tbsp guacamole for each wrap, a few jalapeños (if you dare), four cherry tomato quarters and a few spinach leaves. Fold in each end of the wrap, then roll in the sides so the fillings are fully enclosed.
Heat a dry frying pan on a gentle to medium heat, then cook the burritos one by one, placing them in the pan seam side down, then turning to ‘toast’ the whole of the outside of the burrito, and finally turn up to toast each end for a few seconds. If your burritos start to stick, the pan has got too hot so just turn down the heat a little.
Repeat with the remaining burritos, and serve whilst still warm.