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Rubba Rubba Bean Burrito

  • Vegetable
Time45 Minutes Time4 TimeAmerican
Rubba Rubba Bean Burrito

A quick, hearty, and absolutely delicious vegetarian burrito, loaded with beans, veggies, and A&O Rubba Rubba. Packed with smoky, spicy goodness and finished with melted cheese (or swap for vegan cheese if you want to make it vegan), this recipe is pure comfort food in a wrap.

ingredients

  • 1 medium onion, diced
  • 1 tbsp tomato purée
  • 1 can mixed Mexican beans (in tomato sauce)
  • 1 can sweetcorn, drained
  • 1 handful frozen peas
  • 1 handful dried crispy onions, rehydrated
  • 1 tbsp A&O Rubba Rubba
  • Pinch of salt & cracked black pepper
  • Dash of your favourite chilli sauce
  • 2 cups pre-cooked rice
  • Splash of water, if needed
  • 1 handful crushed tortilla chips
  • Juice of 1 lime
  • Handful grated cheddar (or vegan cheese alternative)
  • 4 large flour tortillas

Buy the items

Rubba Rubba Creole Rub
Rubba Rubba Creole Rub
200g £8.99
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Directions

Heat a pan with a little oil. Soften the onion, then stir in the tomato purée and cook briefly.

Add the beans, sweetcorn, peas, rehydrated crispy onions, Rubba Rubba, salt, pepper, and chilli sauce. Mix well.

Stir in the pre-cooked rice. If the mixture is too thick, loosen with a splash of water. Add crushed tortilla chips and cook gently, then leave to cool slightly.

Just before rolling, stir through lime juice and grated cheddar.

Spoon the filling into tortillas, roll tightly into burritos, and wrap in foil.

To finish, either bake in a hot oven for 15 minutes, or toast in a dry pan, turning occasionally, until browned and sealed.

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