Avocado and Refried Bean Burrito

This Mexican inspired dish is rich in fibre, which helps to maintain good heart health and digestion.


Serves 2
adults
560
Kcals
per serving

12 Mins
prep

20 Mins
cooking

Recipe
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Ingredients

Brown rice   (50g)
Iceberg lettuce, finely sliced  (50g)
1 large spring onion, finely sliced  (10g)
1 medium tomato, chopped  (85g)
1/2 small can sweetcorn, drained  (80g)
1/2 small red chilli, finely sliced  (10g)
Coriander, finely chopped  (10g)
1 tbsp lime juice
Pinch of salt
2 large wholemeal wraps  (130g)
1 x 215g can refried beans  (215g)
1 small avocado, peeled, stoned and sliced  (100g)
Vegetarian Cheddar cheese, grated  (30g)

Method

  1. Bring a medium saucepan of water to the boil. Add the brown rice to the pan and cook for about 20 minutes until tender. Drain and then run under cold water to cool.
  2. Make the salad by putting the lettuce, spring onion, tomato, sweetcorn, chilli, coriander, lime juice and salt in a medium-sized bowl and combine well.
  3. Lay the wraps out flat and spread with the refried beans then sprinkle with the cooked rice.
  4. Place the avocado slices on top of the refried beans and rice and then add the salad.
  5. Sprinkle with the cheese and then roll and cut each burrito in half to serve.
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Nutritional information per serving

560kCal, 2343kJ
20.4g
18.8g
6.1g
74g
6.7g
10.8g
941mg

© The Vegetarian Society