Bean & rice burritos

SERVES 4, READY IN 50 MINS 150g long-grain rice 400g can red kidney beans in chilli sauce 400g can mixed pulses in water, rinsed and drained 2tbsp tomato purée 1 tomato, finely chopped 1/ red onion, chopped

2 ● 1/ cucumber, deseeded

4 and diced ● 125g fat-free Greek

yoghurt, to serve ● Lime wedges, to serve FOR THE WRAPS ● 10 large eggs ● Small handful finely

chopped fresh parsley ● Low-calorie cooking spray

STEP 1 Cook the rice according to the packet instructions, drain and keep warm. Meanwhile, make the wraps. Crack the eggs into a measuring jug, whisk until smooth and season with salt. Stir in the parsley. Spritz a frying pan with lowcalorie cooking spray and place over a high heat. Pour in one-eighth of the egg mix, tilting the pan to spread it evenly. STEP 2 Cook for 1-2 mins or until lightly browned, then flip over and cook for another 1-2 mins. Transfer the wrap to a baking sheet, cover with another sheet of parchment and keep warm. Spritz the pan again with low-calorie cooking spray and make another seven wraps in the same way, adding each cooked wrap to the pile. STEP 3 Heat a frying pan over a medium heat, add the kidney beans, pulses and tomato purée, then warm through for 3-5 mins. Remove from the heat and season to taste. Stir the beans into the rice and divide between the egg wraps. Scatter over the tomato, red onion and cucumber, and roll up loosely (you might need to hold in place with cocktail sticks). Serve hot with the yoghurt and lime wedges.