Bean and Rice Burrito

This recipe is courtesy of BBC GoodFood.


For the tomato relish

  • ½ small onion, finely diced
  • 200g/7oz tomatoes, diced
  • 1 tbsp white wine vinegar
  • 1 lime, zest only (juice used below)
  • salt and pepper

For the bean and rice burrito

  • 400g tin Mexican-style bean mix or mixed beans in mild chili sauce
  • 200g/7oz frozen sweetcorn, defrosted
  • 8 tortilla wraps
  • 150g/5½oz long-grain rice, cooked according to the packet instructions or in a microwave (see tip)
  • 1 lime, juice only
  • 200g/7oz plain yogurt


  1. To make the tomato relish, mix together all the ingredients in a bowl with salt and pepper. After all, this is done, put it to the side for now and return to it later on!

  2. To make the burritos, heat a frying pan over medium heat and warm the beans through for 5 minutes, maybe less depending on how hot you’d like it, and or cook for 1 minute in the microwave. Add the sweetcorn and mix well.

  3. Warm the tortilla wraps for 10 seconds in a microwave or in a dry pan over medium heat until the tortillas are soft and warm.

  4. To assemble, divide the cooked rice and beans between the tortilla wraps. Squeeze a little lime juice over each of them if you want to. Spoon over the tomato relish and the yogurt and roll up to enclose each burrito.

Banner and Image Credit: BBC

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