Meatless Monday: Black Eyed Bean Vegetarian Burrito

Mummy’s Fast & Easy

Today’s recipe is great when you don’t have enough time and you don’t have much in the fridge.
This was actually my absolute leftover dinner – I used the black eyed beans from the Black Eyed Bean Curry and the rice left from my Pumpkin Curry I had made the previous week.
Luckily, I had some avocados and tortilla wraps in the fridge and here are they are – The Black Eyed Bean Burritos.
I used some fresh coriander and lime to make some lovely lime and cilantro rice.
And because I didn’t have enough time to make guacamole(not that it takes long) I just sliced the avocados.
I have only added sour cream as extra but if you prefer, you can add some Monterey Jack cheese or lettuce or why not both?:)
Oh, and don’t forget the fresh jalapeños!

Here’s what you need.

Mummy’s Fast & Easy

Mummy’s Fast & Easy

  • 4 corn tortilla wraps
  • 400g/1lb black eyed beans, cooked(you can used tinned)
  • 300g/10oz white rice, cooked
  • 2 ripe avocados, sliced
  • 2 jalapeños, chopped
  • 3-4tbsp sour cream
  • a bunch of fresh coriander, chopped
  • 1 lime, juice only
  • salt
  1. In a bowl, season the rice with salt, add the lime juice and fresh coriander and mix well.
  2. To prepare the burritos – layer 3-4 tbsp from the lime rice, add the same amount of beans, 2-3 slices of avocado, a pinch of the chopped jalapeños and finish with a drizzle of sour cream. There’s no set recipe for these burritos so you can adjust it to your likings – you can literally add as much as you’d like from the ingredients.:)
  3. When ready, roll them up, cut in halves and serve.

Tip: Serve with extra lime wedge.

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