Roasted pepper burritos with black beans, rice & lime yogurt

10
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Moderate
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!

Ingredients

Peppers, All Types

4 medium, deseeded and thickly sliced

Garlic

2 clove(s), unpeeled

Paprika

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

Lime(s)

1 medium, zest

Lime Juice, Fresh

20 ml

WW White Wraps

8 individual

Instructions

  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.

Start eating better than ever!