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Ingredients

1 tablespoon olive oil
1 medium brown onion, finely chopped
2 garlic cloves, crushed
400g can no-added-salt red kidney beans, drained, rinsed
125g can corn kernels, drained, rinsed
1/2 teaspoon Mexican spice mix
200g jar mild taco sauce
2 green onions, thinly sliced
1/3 cup brown medium grain rice
6 burrito tortillas
3/4 cup grated reduced-fat tasty cheese
Light sour cream, to serve

Method

Step 1 Heat oil in a large saucepan over medium-high heat. Add brown onion and garlic. Cook, stirring, for 2 to 3 minutes or until softened. Add beans, corn, spice mix, sauce and 1/4 cup cold water. Bring to the boil. Reduce heat to medium-low. Simmer for 8 minutes or until sauce has thickened. Remove from heat. Stir in green onion. Cool.
Step 2 Meanwhile, cook rice following packet directions. Drain.
Step 3 Heat tortillas following packet directions. Place tortillas on a flat surface. Place 11⁄2 tablespoons of rice along the centre of each tortilla. Top rice with 1 1/2 tablespoons of cheese and 1/3 cup bean mixture. Roll up tightly to enclose filling. Serve the burritos with sour cream on the side.

Bean, cheese and rice burritos

How to make Bean, cheese and rice burritos

Ingredients

Method