Vegetable & Bean Burrito

• Steamed Rice(200 g)
• Black Beans(2)
• Onion(1)
• Bell pepper(2)
• Corn(150 g)
• Garlic(2 cloves)
• Olive oil(1½ tbsp)
• Tomato paste(1 tbsp)
• Cumin(2 tsp)
• Smoked paprika(1 tsp)
• Dried Oregano(1 tsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Cheddar cheese(120 g)
• Tortilla(4)
• Greek yogurt(120 g)
• Lime(1)
• Coriander(15 g)optional

Method

1. 1

   Rinse {White rice}. Add to a small pan with 400ml water and {Salt}. Bring to a boil, cover, and cook until tender.

   ~12 min

2. 2

   Meanwhile, finely chop {Onion}, slice {Bell pepper}, mince {Garlic}, grate {Cheddar cheese}, chop {Fresh cilantro}, and cut {Lime} into halves.

   ~10 min

3. 3

   Heat {Olive oil} in a large pan. Cook {Onion} and {Bell pepper} for 4 minutes until softened. Stir in {Garlic}, {Tomato paste}, {Cumin}, {Smoked paprika}, {Oregano}, and {Black pepper} for 1 minute.

   ~5 min

4. 4

   Drain and rinse {Black Beans}. Add them with {Corn} to the pan and cook for 3 minutes, mashing a few beans into the vegetables so the filling holds together.

   ~3 min

5. 5

   In a small bowl, mix {Greek yogurt} with the juice of half {Lime}. Stir the cooked rice into the bean mixture and remove from the heat.

   ~2 min

6. 6

   Warm {Tortilla}, then fill each with the rice and bean mixture, {Cheddar cheese}, yogurt drizzle, and {Fresh cilantro}. Serve with the remaining {Lime} alongside.

   ~8 min