Black Bean, Brown Rice & Sweetcorn Burritos

Ingredients

For 4 portions

• 🫓 4 10 inch whole wheat tortilla
• 🫘 400g black beans, canned
• 🍚 150g brown rice (dry)
• 🥤 350ml tap water
• 🧅 1 medium onions
• 🫑 1 medium red bell pepper
• 🌽 150g canned sweetcorn
• 🥬 80g spinach
• 🧀 50g cheddar cheese
• 🥣 4 Tbsp salsa
• 🥛 4 Tbsp yogurt, greek, whole milk, plain
• 🌿 1 Tsp cumin powder
• 🫑 1 Tsp smoked paprika
• 🏺 1 Tbsp olive oil
• 🍋 1 piece lime
• 🌿 15g fresh coriander
• 🧂 0.5 Tsp salt

Method

1. Rice: rinse the brown rice, put it in a pan with the water and a pinch of salt, bring to the boil, cover and simmer gently for 25–30 minutes until tender and the water is absorbed. Rest, covered, for 5 minutes, then stir in the juice of half the lime and half the chopped coriander.
2. Meanwhile, heat the olive oil in a large frying pan over medium heat. Cook the chopped onion and red pepper for 6–8 minutes until soft.
3. Add the cumin and smoked paprika and stir for 30 seconds, then add the drained, rinsed black beans, the drained sweetcorn, the remaining salt and 3 tablespoons of water. Cook for 4–5 minutes, lightly mashing about a third of the beans so the filling holds together.
4. Stir in the spinach for 1 minute until just wilted. Squeeze in the rest of the lime juice and add the remaining coriander.
5. Warm the tortillas in a dry pan for 20 seconds per side so they're soft and pliable.
6. Lay each tortilla flat. Spoon a line of rice and bean filling down the middle, then add the grated cheddar, a spoonful of salsa and a spoonful of Greek yoghurt.
7. Fold in the sides and roll up tightly from the bottom. For a crisp finish, toast seam-side down in the dry pan for 1–2 minutes. Cut in half and serve.