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Home > Recipes > Spicy Vegetable and Bean Burritos

Spicy Vegetable and Bean Burritos

Top Tip: Serve with a healthy mixed leaf salad, drizzled with fresh lime juice and olive oil dressing.


  • Easy
  • Serves 20




  • 600g Tilda Brown & White Rice
  • 20 soft flour tortillas
  • 3 onions, thinly sliced
  • 3 red bell peppers, seeded, cored and sliced
  • 3 green bell peppers, seeded, cored and sliced
  • 1.2kg tinned kidney beans, drained
  • 400g grated cheddar cheese
  • 150g sour cream
  • 2 tbsp olive oil
  • Pepper, for seasoning
  • 3 tsp cumin
  • 3 tsp dried coriander
  • Chilli sauce for seasoning


  1. Preheat the oven to 200°C/fan 180°C/gas mark 6.

  2. Bring a large pan of water to the boil, add Tilda Brown ‘n’ White rice and return to a medium boil. Cook for 20-25 minutes depending on required texture. Drain well and keep warm at a minimum of 63°C.

  3. Place the sliced onions and peppers on a shallow baking tray and lightly toss with olive oil, cumin, coriander and pepper. Roast in the oven for approx 10 minutes until soft and lightly caramelised.

  4. Heat the kidney beans in a pan of simmering water, drain and keep hot.

  5. Evenly distribute the cooked rice, cheese and beans in the centre of each tortilla.

  6. Sprinkle the roasted peppers and onions on top of the rice, cheese and beans and top with sour cream and a dash of chilli sauce.

  7. Fold the top and bottom of each tortilla towards the middle, and roll to form burritos. Keep warm or serve straight away.

  8. Optional – once made, Burritos can be warmed through the oven for 6-8 minutes on a medium heat.