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 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
  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!