• 4 plain tortilla wraps
  • 1 Spicy Mexican Rice packet (250g)
  • 1 avocado, sliced into thin strips
  • 100 g Free From cheddar-style cheese
  • 1 tbsp olive oil
  • 400 g Naturli plant based mince
  • 400 g chopped tomatoes
  • 410 g red kidney beans
  • 1 medium-sized white onion, finely diced
  • 2 garlic cloves, finely diced
  • 2 tsp paprika
  • 2 tsp cumin
  • ½ tsp oregano
  • ¼ tsp black pepper
  • ¼ tsp cayenne pepper, or more to taste

To serve

  • 100 g salad leaves
  • 100 g cucumber, thinly sliced
  • ½ green pepper, served as green pepper accompaniment



  1. 1

    Heat the olive oil over medium heat and fry the onions for 3 - 4 minutes until they soften. Add the garlic and fry for an additional 1 - 2 minutes, then add the mince.

  2. 2

    Break the mince up into small pieces and continue frying until browned. Stir in the tomatoes and kidney beans (with brine), then add the paprika, cumin, oregano, salt, black pepper and cayenne pepper. Simmer for 10 minutes or until the sauce is soaked up, stirring occasionally.

  3. 3

    Evenly distribute the fillings across all the tortilla wraps. Start with avocado, then add the rice, mince and finish with cheese. Fold up the bottom to cover the filling, fold in the sides then tightly roll.

  4. 4

    Place burritos fold side down in a dry pan over medium-high heat and slowly rotate for 2 - 3 minutes or until the outside is golden. You may need to do this in batches.

Nutritional Details

Each serving provides
  • Energy 3232kj 772kcal 39%
  • Fat 31.0g 44%
  • Saturates 16.0g 80%
  • Sugars 12.0g 13%
  • Salt 2.9g 48%

% of the Reference Intakes

Typical values per 100g: Energy 620kj/148kcal

Each serving provides

79.0g carbohydrate 18.0g fibre 34.0g protein Three of your 5 a day

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