Looking for a crowd pleasing vegetarian option? These quick and easy rice and bean burrito are stuffed full of kidney beans, lots of veg, salsa and creamed cheese. Two big serves per person will ensure you get you Mexican fix.

30 Minutes. A vegetarian burrito the whole family will enjoy.

Serves 2.

1 cup Long grain rice
4 x 10 inch Tortillas
1 large Capsicum
1 Brown onion
100g Creamed cheese
1 Tin kidney beans or black beans
150g Mexican salsa

Cook rice
Using absorption method, cook rice. Place the rice in saucepan with 2 cups of cold water. Bring to the boil until water has completely absorbed. Cover pot with lid, remove from heat and set aside minimum 15 minutes. Fluff with fork. 

Prepare & cook veg
Peel and thinly slice the onion. Deseed and thinly slice capsicum. Drain and rinse the beans.Heat a fry pan to medium heat with a drizzle of olive oil. Sauté the onion and capsicum for 4 – 5 minutes. Season with salt and pepper. Stir in the beans and rice. Cook for 2 minutes. Remove from heat and set aside.

Make burritos
Once rice is cooked, place tortillas in microwave for 20 seconds to warm. Lay out each tortillas on a piece of foil. Spread creamed cheese down the middle of each burrito. Top each with the filling. Season with salt and pepper then finish with the salsa. If you have a favourite hot sauce, add some now! Fold in the bottom and top of the burrito and then roll. Wrap tightly with foil and then place in oven on middle rack for 5 minutes. Remove from oven.

To serve
Place on plates and enjoy!

The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.
We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.
We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.
October 30, 2017 by Timothy Ryder
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