RECIPES BY Rhiannon Lambert

Black Bean & Veg Burritos

  • 35 minutes
  • 4
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A Simple Way To Build A Lunchbox

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Essential Ingredients

1 sweet potato (approx. 350g), peeled and cubed
1 tsp smoked paprika
Salt & pepper
½ red onion, diced finely
¼ red pepper, sliced lengthways
½ tsp cayenne pepper
½ tsp ground coriander
1 tsp garlic powder
1x 400g tin black beans, rinsed and drained
250g pouch cooked brown rice
4 tortillas (corn or wheat)
2 balls (approx. 100g) cooked beetroot, grated
1 avocado, sliced
2 handfuls salad leaves, chopped
2 tbsp grated vegan cheese
2 tbsp soya yogurt
Juice ½ lime
Olive oil

For the tomato salsa:
½ red onion, diced
¼ red pepper, diced
¼ orange pepper, diced
6 cherry tomatoes, quartered
100ml tinned chopped tomatoes
½ tsp smoked paprika
Pinch chilli flakes


  1. Preheat the oven to 200C.
  2. Add the sweet potato cubes to a bowl and sprinkle with the smoked paprika and a pinch of salt and pepper. Toss to combine, drizzle with olive oil, and stir to ensure it is evenly coated.
  3. Spread the sweet potato cubes out over a baking tray. Bake in the centre of the oven for 20-25 minutes, until lightly browned and tender. Flip the potatoes half way through cooking.
  4. While the sweet potato is cooking, prepare the rest of the filling. Pop a frying pan over a medium heat, and drizzle over some olive oil. Once beginning to heat through, add the diced onion and cook for 3-4 minutes until softened and beginning to brown. Add the cayenne pepper, ground coriander, and garlic powder and cook for another 2 minutes, until fragrant.
  5. Add the black beans and red pepper to the pan and stir into the onions. Then add in the cooked rice, and stir to combine. Heat through thoroughly, for around another 4-5 minutes. Once cooked, add the roasted sweet potatoes to the pan and toss to combine.
  6. To make the salsa, mix all of the ingredients together in a bowl, and season to taste.
  7. To assemble the burrito, scatter half of the lettuce leaves over each tortilla. Top with the veggie and rice mixture, before spreading over the chopped beetroot. Finally, layer with the sliced avocado, and top with a tablespoon of the salsa, a drizzle of yoghurt, a squeeze of lime juice, and some grated cheese, if desired. Fold in the sides, roll the tortilla up lengthways, hold it tightly in place, and cut in half.
  8. Serve with salad, and enjoy any remaining salsa with some crudités and toasted tortilla.
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Aubergine Parmigiana

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A Simple Way To Build A Lunchbox