Rice and bean burrito with side salad

Rice and bean burrito with side salad
  • Low potassium
  • Low protein
  • Vegan
  • Vegetarian
  • Main meal
  • British
  • European
  • 1 hour or less
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This quick and easy vegan recipe Is packed with vegetables, so it is high in fibre and low in potassium and protein.

Chef

Lizzie Morey
Lizzie Morey

These hearty Mexican-inspired burritos are budget friendly, quick and filling.

Ingredients

100g brown rice, rinsed and drained

1 teaspoon vegetable oil

1 small onion, peeled ½ chopped and ½ sliced

200g canned red kidney beans, rinsed and drained

1 teaspoon chilli flakes

100g sweetcorn, drained

To serve

2 wholemeal tortilla wraps

Side salad

½ small lettuce, washed and shredded

½ pepper, deseeded and sliced

1 spring onion, sliced

¼ cucumber, cubed

Method

  1. Step 1

    Add rice to saucepan and pour over 500ml of water. Bring to boil then reduce heat to simmer for 15 minutes. Drain and rinse with boiling water.

  2. Step 2

    In another pan, heat the vegetable oil and gently fry the onion until soft. Add the beans and chilli flakes and stir. Allow the beans to heat through and soften (5-10 minutes). Keep beans whole or gently mash with a fork if you prefer.

  3. Step 3

    Once the beans are cooked, add the sweetcorn and cook until warmed through. Tip the cooked rice into the pan and stir to combine.

  4. Step 4

    Warm the tortillas by microwaving under a damp paper towel for 15-30 seconds, or on a griddle over low heat. This will make the tortilla easier to fold.

  5. Step 5

    Add all your prepared salad to a large bowl and combine, then divide into 2 portions.

  6. Step 6

    Add the filling to the bottom half of the tortilla. Fold the bottom of the tortilla up and over the filling, pulling the filling back tight toward the bottom of the tortilla. Next make two folds on either side. Keeping the filling snug inside, roll it up. Eat whole or cut in half and serve with the side salad.

Food facts

The main carbohydrate in this dish comes from the rice and tortillas, however the beans and sweetcorn will also contribute to some of the carbohydrate in this dish. The carbohydrate content has been provided for those who have been trained in insulin adjustment.

This dish is low in potassium when eaten within the serving sizes suggested. The beans, tortillas and rice in this dish are sources of phosphate. If you have been prescribed a phosphate binder, ensure you take them with this dish.

This dish is low in protein, therefore if you have been advised to follow a low protein diet, this would be a suitable main meal.

The salt is slightly above a ‘low-salt’ dish – try to buy the lowest salt tortillas you can, as well as no salt and sugar beans and sweetcorn.

This dish is best enjoyed fresh as we don’t recommend re-heating rice.