Vegetable & Bean Burrito
We’ve teamed up with HC3S to create this warming vegetable and bean burrito with homemade tomato sauce, perfect for vegans during the colder months!
Serving suggestion – if meat is desired, swap out half the amount of peppers for sliced chicken or beef.
Serves 5
Ingredients
Burrito
- 75g Tilda Brown & White rice
- 5ml oil
- 50g onion
- 100g peppers, diced
- 1/2 clove garlic
- 2g paprika
- 60g homemade tomato sauce
- 100g five bean salad
- 8g stock
- 125ml water
- 5 wraps
HC3S Tomato Sauce
- 2oz onion
- 1 clove garlic
- 1/2 tbsp oil
- 1 oz tomato puree
- 8 oz chopped tomato
- 4 fl oz vegetable stock
- 1/2 tbsp mixed herbs
Method
Burrito
- Fry onions and peppers until soft and then add the garlic and paprika.
- Stir in the five-bean salad, HC3S tomato sauce, Tilda rice and stock.
- Place in a large baking tin and cover with foil. Cook for approximately 45 mins until the rice has absorbed all the liquid.
- Lay out the tortilla wraps and divide the mixture evenly.
- Fold each wrap in a burrito and serve!
HC3S Tomato Sauce
- Fry onion and garlic in oil until soft.
- Add tomato puree and cook for a few minutes.
- Add chopped tomatoes and herbs.
- Slowly add stock until the required consistency is achieved. You may not need all the stock.
- Bring to the boil and then simmer for 10 minutes.