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



  • 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



  1. Fry onions and peppers until soft and then add the garlic and paprika.
  2. Stir in the five-bean salad, HC3S tomato sauce, Tilda rice and stock.
  3. Place in a large baking tin and cover with foil. Cook for approximately 45 mins until the rice has absorbed all the liquid.
  4. Lay out the tortilla wraps and divide the mixture evenly.
  5. Fold each wrap in a burrito and serve!

HC3S Tomato Sauce

  1. Fry onion and garlic in oil until soft.
  2. Add tomato puree and cook for a few minutes.
  3. Add chopped tomatoes and herbs.
  4. Slowly add stock until the required consistency is achieved. You may not need all the stock.
  5. Bring to the boil and then simmer for 10 minutes.