RECIPES BY Rhiannon Lambert

Veggie Bean Burritos

  • 25 minutes
  • 4
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Re-Nourish: A Simple Way to Eat Well

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Essential Ingredients

120g brown rice
60g tinned sweetcorn
1 tbsp olive oil 
2 white onions, thinly sliced
1 garlic clove, very finely chopped
1 x 400g tin black beans, drained and rinsed
2 tsp paprika 
1 tsp cayenne pepper 
pinch of chilli flakes 
salt and black pepper
2 peppers (any colour), deseeded and thinly sliced
1 tbsp lime juice
4 tortilla wraps
Optional extras: mashed avocado, jalapeños, greek yoghurt, grated cheese, handful of coriander, chopped


  1. Cook the brown rice according to the packet instructions. Drain, then mix with the sweetcorn. 
  2. Meanwhile, make the filling. Heat the olive oil into a medium frying pan and place over a medium heat. Add the onions and sauté for 3–4 minutes until softened, before stirring in the garlic.
  3. Next add the black beans, plus the spices and a pinch of salt and pepper, cook for about 10 minutes, or until cooked through. 
  4. Now add the peppers. Cook for a further 5 minutes, stirring regularly. Squeeze over the lime juice, taste and adjust the seasoning if necessary.
  5. To serve, arrange the rice and black bean filling in a line down the middle of the wrap and top with any extras. Fold one side of the wrap over the filling, and then fold the two outer edges in before folding the other so that none of your lovely filling escapes!
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Mexican Burrito Bowl

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Re-Nourish: A Simple Way to Eat Well