Burrito with Bean Rice and Coconut Dressing

25 mins

Serves 4

  • 4-8 tortilla wraps
  • smoked tortilla chips
  • 80g small leaf salad
  • sriracha or spicy tomato salad

  • Olive oil for frying
  • 200g brown or white rice
  • 1 tsp dried oregano
  • 2 tsp ground cumin
  • 400g tin of tomatoes
  • 1 cup of water
  • 400g tin of kidney beans, drained
  • 5 tbs nutritional yeast (optional)
  • Salt and freshly ground black pepper

  • 2 Avocados
  • 1/2 - 1 Bunch of Coriander finely chopped
  • Zest and juice of 1 lime
  • 200ml coconut water
  • salt

  1. To make the rice heat a saucepan over a medium heat and add the rice, herbs and spices frying for 1 minute while stirring.
  2. Mix in the tomatoes and water and cook according to the instructions on the rice packet until the rice is soft. Dilute with more water if it seems dry.
  3. Mix in  the beans and season with salt and pepper to taste, nutritional yeast optional.
  4. Remove the stones from the avocados and mash the flesh. Then mix with the coriander, including the stalks, the lime juice and coconut water to form a smooth dressing. Season to taste.
  5. Warm up the tortillas if you have time.
  6. Put the bean rice on the wraps and sprinkle the coconut chips before rolling
  7. Serve with the avocado dressing.

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