Bean & rice bur­ri­tos

Closer (UK) - - Diet Special -

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.

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