Photo of Black bean roasted pepper burritos by WW

Black bean roasted pepper burritos

Total Time
40 min
10 min
30 min
We’ve swapped out the refried beans and cheese, and packed our burritos full of sweet and spicy roasted peppers. Plus, there’s a delicious lime yogurt for extra zing!


Peppers, all types

4 medium, deseeded and thickly sliced


2 clove(s), unpeeled


1 teaspoons, level

Ground Cumin

1 teaspoons, level

Calorie controlled cooking spray

4 spray(s)

Brown Rice, dry

120 g

Black eyed beans, cooked

1 can(s), large, drained, drained and rinsed

Coriander, fresh

1 teaspoons, roughly chopped

0% fat natural Greek yogurt

150 g


1 medium, zest

Lime Juice, Fresh

20 ml

WW White Wraps

8 individual


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the peppers and garlic in a roasting tin and toss with the paprika and cumin. Mist with cooking spray and roast for 25-30 minutes, until tender. Squeeze the roasted garlic from its skins, stir through the peppers and transfer to a serving plate.
  2. Meanwhile, cook the rice in a pan of boiling water for 25-30 minutes until tender. Drain, let cool and transfer to a serving bowl. Add the beans and stir through the coriander. Combine the yogurt, lime zest and juice in a small bowl. Warm the wraps to pack instructions.
  3. Top each wrap with the rice and beans, peppers and a spoonful of the lime yogurt, then roll up tightly and serve with the lime wedges.