Veggie Burritos

Serves: 4
Prep Time:- 15 minutes
Cook Time:- 20 minutes


1 pouch Tilda Barbecue Rice
2tbsps olive oil
A large bunch of spring onions, sliced diagonally
50g mixed sun blush tomatoes, chopped
Small can black eye beans, drained
Zest and juice of 1 lime
A few torn basil leaves
A handful of fresh coriander, chopped
Salt and freshly ground black pepper
1 pack flour tortillas

Crème Fraiche and Coriander Dip
4 tbsps. crème fraiche
Juice ½ lemon
Handful fresh coriander, chopped

Guacamole dip and lime wedges to serve


Heat 1 tbsp. oil in a pan and add spring onions. Heat for 3-4 minutes
Add the tomatoes and beans
Heat rice for 1 minute on full power in the microwave
Add to pan, together with lime zest, juice, coriander and basil
Season well
Heat through until piping hot
Make Crème Fraiche and Coriander Dip by simply mixing the ingredients together and seasoning
Heat flour tortillas according to instructions
Spread a generous tablespoon of dip over each tortilla and then spoon over 2 tablespoons rice mix
Roll up tightly
Heat the remaining oil in a frying pan and brown the tortillas to give an all over golden colour.
Serve with Guacamole dip and lime wedges

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