Rice and Bean Burrito

Rice and Bean Burrito

These Rice and Bean Burritos are great if you have friends coming over for lunch, or have a large family to feed.

CAL P/SERVE
358
kJ P/SERVE
1500
FAT P/SERVE
9.5g
CARBS P/SERVE
48.6g
PROTEIN P/SERVE
14.2g
SUGAR P/SERVE
8.4g
SODIUM P/SERVE
632g
FAT
%
2.9%
ENERGY RDI%
17.2%

While they are delicious made the way suggested, you can be creative and add things like lettuce, olives and fetta for a variety of different flavour dimensions if you like.

Ingredients

  • 2 cups cooked brown rice
  • 1 teaspoon olive oil.
  • 1 can red kidney beans or pinto beans, drained and rinsed
  • 1 large onion sliced
  • ½ red capsicum sliced
  • ½ yellow capsicum sliced
  • 4 button mushrooms, med sized sliced
  • 1 cup water
  • 1 packet taco seasoning mix, salt reduced
  • 1 teaspoon ground cumin
  • 1 teaspoon chilli paste or chopped chilli
  • ¼ cup fresh coriander leaves, chopped
  • Lemon Juice, fresh
  • ½ cup diced tomatoes, can is fine
  • ½ cup light sour cream
  • ½ cup light tasty cheese
  • ½ avocado finely sliced
  • 6 x 97% fat free wraps or burritos

Method

  1. Cook brown rice as per instructions, set aside.
  2. In a wok or large non-stick fry pan, heat a teaspoon of olive oil, and cook onions for 5 mins on med heat.  Then add the capsicums and stir frying for another 5 mins, you want a bit of colour.
  3. Now add Mushrooms.
  4. Now add red kidney beans, then add the cumin and chilli.  Stir fry for a couple more mins then add rice.  Sprinkle the taco seasoning mixture over rice in stages.  Add tomatoes; if you need some moisture in the mixture add some of the water.  This will depend if you want a really dry mix or a slightly wetter mix. 
  5. Squeeze lemon and add coriander leaves, stir cook a further 2 minutes.
  6. Serve in your wraps; place a toothpick to hold together.  Drizzle sour cream, cheese and place sliced avocado on top. Option to add sweet chilli sauce or salsa.

Nutrition Table

Servings: 6 Serving size:327g
Average Serve Average 100g
Energy 1500 kJ 459 kJ
  358 Cal 110 Cal
Protein 14.2 g 4.3 g
Fat, total 9.5 g 2.9 g
- Saturated 3.5 g 1.1 g
Carbohydrate 48.6 g 14.9 g
- Sugars 8.4 g 2.6 g
Sodium 632 mg 193 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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