Description
These spicy rice burritos combine fragrant brown basmati rice cooked with mild chili and warm spices, black beans, fresh avocado lime smash, and crunchy lettuce, all wrapped in thin homemade wholemeal spelt flour tortillas. Perfect for a nutritious, flavorful meal that’s easy to assemble and can be made ahead for lunches.
Ingredients
Scale
Filling
- 1 tbsp rapeseed oil, plus 2 tsp extra
- 2 onions (320g), finely chopped
- 150g brown basmati rice
- 2–3 tsp mild chilli powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 400g can chopped tomatoes
- 2 tbsp tomato purée
- 400g can black beans, drained
Wraps
- 180g spelt wholemeal flour, plus extra for dusting and sprinkling
- 2 tsp rapeseed oil
- 115ml cold water
Toppings and Assembly
- 2 avocados
- 1 lime, juiced
- 4 large iceberg lettuce leaves (about 120g)
- 198g can sweetcorn, drained
- 120g pot bio yogurt
- 15g coriander, finely chopped
- 12 Kalamata olives, halved
Instructions
- Cook the Filling: Heat 1 tbsp rapeseed oil in a non-stick pan over medium heat. Add the finely chopped onions and cook for 10 minutes until softened. Stir in the brown basmati rice and the spices: mild chilli powder, ground coriander, and cumin. Add the chopped tomatoes with a can of water and tomato purée, then cover and simmer gently for 25 minutes.
- Add Beans and Finish Cooking: Stir in the drained black beans, remove the lid, bring back to a simmer and cook for another 5-10 minutes until the rice is tender. Remove from heat and leave to cool completely.
- Prepare the Dough: Meanwhile, place the spelt wholemeal flour in a small bowl. Mix 2 tsp rapeseed oil with 115ml cold water and pour into the flour. Stir with a knife blade until the mixture begins to form a soft dough. Use your hands to bring the dough together into a smooth ball, then divide into quarters and cover with a tea towel. Let it rest while the rice filling cools.
- Cook the Wraps: Lightly flour your work surface and heat a large non-stick frying pan over medium heat without oil. Roll out one dough ball into a roughly 25cm diameter paper-thin circle. Carefully transfer it to the hot pan. Cook for about 1 minute until set, then flip and cook for a few seconds more. Remove to a plate and keep warm or cover. Repeat with remaining dough balls.
- Prepare Avocado Topping: Roughly mash the avocados with the lime juice until creamy but slightly chunky.
- Assemble Burritos: Lay a whole iceberg lettuce leaf over a wrap, spoon over a layer of the cooled spicy rice and bean filling, scatter with sweetcorn, then add a generous layer of avocado mash. Dollop with bio yogurt, sprinkle chopped coriander and top with halved Kalamata olives.
- Roll Burritos: Carefully fold the sides and roll tightly into burritos. Wrap two burritos in baking parchment and refrigerate if storing overnight. They will keep chilled for up to a day. For packed lunches, use an ice pack to keep them cool.
Notes
- The wraps must be rolled very thin for pliability and to cook quickly without becoming tough.
- Allow the rice filling to cool before assembling to prevent soggy wraps.
- These burritos can be stored in the fridge for up to one day for meal prep convenience.
- Use an ice pack if packing for lunch to ensure food safety.
- Adjust chilli powder to taste for desired spice level.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: Mexican-inspired
Keywords: spicy rice burritos, vegetarian burritos, homemade wraps, healthy lunch, brown basmati rice, avocado burrito
