Spicy rice burritos - Good Food Middle East
Homemade wholemeal wraps stuffed with spicy tomato rice and avocado make the perfect finger food
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Cooking tools:
- Rolling pin
- Nonstick skillet
- Chef's knife
- Cutting board
- Saucepan
- Mixing bowl
- Measuring spoon
- Colander
- Spoon
- Fork
- Plate
- Kitchen towel
- Parchment paper
- Stove
- Refrigerator
- Ice pack
Ingredients
- 1 tbsp rapeseed oil, plus 2 tsp
- 2 onions (320g), finely chopped
- 150g brown basmati rice
- 2-3 tsp mild chilli powder
- 1 tsp each ground coriander and cumin
- 400g can chopped tomatoes
- 2 tbsp tomato purée
- 400g can black beans, drained
- 180g spelt wholemeal flour, plus extra for dusting and a little for sprinkling
- 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
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