Spicy rice burritos | Good Food
Homemade wholemeal wraps stuffed with spicy tomato rice and avocado make the perfect finger food
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Cooking tools:
- Nonstick skillet
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Kitchen scale
- Mixing bowl
- Cutlery knife
- Kitchen towel
- Rolling pin
- Plate
- Oven mitt
- Spoon
- Can opener
- Colander
- Fork
- Baking parchment
- Airtight container
- Ice pack
- Refrigerator
- Stove
- Lunchbox
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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