Baked burrito with brown rice, beans and vegetables

Ingredients

For 1 serving

• Whole wheat tortillas2
• Brown rice40 g
• Cooked black beans100 g
• Bell peppers80 g
• Canned sweetcorn40 g
• Salsa80 g
• Extra virgin olive oil1 teaspoon
• Cumin1 pinch
• Saltto taste

Contains: gluten,

In season: June – September

Method

1. Bring plenty of water to the boil, salt it and cook the brown rice for 35 minutes, until tender but still separate; drain it well.
2. Meanwhile wash the peppers, remove seeds and pith and cut them into roughly 1 cm dice; rinse and drain the cooked black beans and the tinned sweetcorn.
3. Towards the end of the rice cooking time, preheat a conventional oven to 200 °C.
4. Heat the oil in a frying pan over medium heat and sauté the peppers with the cumin for 5 minutes, until soft; add the beans, sweetcorn, rice and a pinch of salt and stir for 1–2 minutes, until everything is hot.
5. Spread the filling down the middle of the tortillas, fold in the sides and roll them up tightly; place them seam-side down in a baking dish.
6. Cover with the salsa and bake for 12 minutes, until the sauce bubbles at the edges and the ends of the tortillas are golden.