Roasted pepper burritos with black beans, rice and lime yogurt
- Total Time
Make the most of fresh, in-season peppers with our healthy take on a fast food favourite.
Peppers, All Types4 medium, deseeded and thickly sliced
Garlic2 clove(s), unpeeled
Paprika1 teaspoons, level
Ground Cumin1 teaspoons, level
Calorie controlled cooking spray4 spray(s)
Brown Rice, dry120 g
Black eyed beans, cooked1 can(s), large, drained, drained and rinsed
Coriander, fresh1 teaspoons, roughly chopped
0% fat natural Greek yogurt150 g
Lime(s)1 medium, zest
Lime Juice, Fresh20 ml
WW White Wraps8 individual
- 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.
- 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.
- 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.