Easy Bean Burritos

Ingredients

• 150g Long-grain rice
• 1 tbsp Vegetable oil
• 1 Onion, finely chopped
• 2 tbsp Taco seasoning
• 1 x 400g tin Kidney or pinto beans, drained and rinsed
• 60ml Water
• 120g Tomato salsa
• 150g Cheddar, grated
• 6 Large flour tortillas

You’ll need: Frying pan, Medium saucepan

Method

1. 1

   Cook the rice according to the packet instructions, then fluff with a fork.

2. 2

   Meanwhile, heat the oil in a frying pan over medium heat. Cook the onion for 4 minutes until soft. Stir in the taco seasoning for 30 seconds, then add the beans and water. Simmer for 4 minutes, mashing about half the beans, until thick.

3. 3

   Warm the tortillas in a dry pan or the microwave so they fold without cracking.

4. 4

   Spread a few spoonfuls of rice down the centre of each tortilla. Top with beans, salsa and cheddar. Fold in the sides and roll up tightly.

5. 5

   Serve as they are, or toast seam-side down in a dry frying pan for 1–2 minutes each side to seal and crisp.