Mexican Rice Burritos

Serves 2

About this recipe

I love the wholesome flavours of this easy to make dish. I use brown rice, but feel free to use whatever rice grain you prefer or even a ready made pack of rice if you’re in a rush!

The fibre content of this plant based meal is huge, giving you peace of mind that you’re feeding your gut microbes with plenty of different sources of fibre and tons of veg.

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For the rice

  • 200g Brown rice, soaked for  10 minutes and rinsed
  • 1 tsp Dried oregano
  • 1 tsp Cumin
  • 1/2 tsp Chilli flakes
  • 1/2 tsp Smoked paprika
  • Salt and pepper
  • 150g Frozen peas

For the refried Beans

  • 1 Tbsp Extra virgin olive oil
  • 200g Refried beans
  • 150mls Boiling water
  • 1/2 Red onion
  • 50g Sun-dried tomatoes

To prepare your burritos

  • 1 Avocado thinly sliced
  • 10g Coriander, roughly chopped
  • 3-4 Corn or wholemeal tortilla wraps

For the rice, place in a dry pan on medium heat with the spices to dry toast for a minute

Add 400mls hot water (or veg stock) with seasoning and simmer for 20 minutes (adding more water if needed) until the grains are softened and cooked through

For the last 2 minutes of cooking add the frozen peas to cook them

In another frying pan on medium heat, fry the onion in olive oil for 3-4 minutes

Then add the tomatoes, beans and water and bring to a simmer for 1 minute

Heat your wraps in a warm oven or on a dry saucepan and build your burritos with the spicy rice, refried beans, avocado and garnished with coriander

Tip: you could also combine a can of drained black beans with 3 tsp of tomato puree if you can’t find refried beans

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