Cheesy Bean Burritos

Ingredients

• 150g long grain rice
• 1 tbsp vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, crushed
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 2 x 400g tins pinto or black beans, drained and rinsed
• 3 tbsp tomato purée
• 100ml vegetable stock
• 150g tinned sweetcorn, drained
• 8 large flour tortillas
• 200g Cheddar, grated (suitable for vegetarians)
• Soured cream and salsa, to serve
• Salt and black pepper to taste

Method

1. Cook the rice in salted boiling water for 10 to 12 minutes, then drain.

2. Heat the oil in a large frying pan over a medium heat. Cook the onion for 4 minutes, then add the garlic, cumin and paprika for 1 minute.

3. Add the beans, tomato purée and stock. Simmer for 5 minutes, mashing about half the beans with a fork until thick. Stir in the sweetcorn and season.

4. Warm the tortillas in the microwave. Fill each with rice, bean mixture and Cheddar, then fold in the sides and roll up tightly.

5. Serve with soured cream and salsa.