Description

This recipe for Spicy Rice Burritos features a flavorful, homemade filling made with brown basmati rice, black beans, and spices, wrapped in freshly cooked wholemeal spelt flour tortillas. Enhanced with creamy smashed avocado, lime juice, crunchy lettuce, sweetcorn, and tangy yogurt, these burritos provide a nutritious and satisfying meal perfect for lunch or dinner.

Ingredients

Scale

For the Filling

1 tbsp rapeseed oil, plus 2 tsp for dough
2 onions (320g), finely chopped
150g brown basmati rice
2–3 tsp mild chilli powder
1 tsp ground coriander
1 tsp ground cumin
400g can chopped tomatoes
2 tbsp tomato purée
400g can black beans, drained

For the Wraps

180g spelt wholemeal flour, plus extra for dusting and sprinkling
2 tsp rapeseed oil
115ml cold water

For the Toppings

2 avocados
1 lime, juiced
4 large iceberg lettuce leaves (about 120g)
198g can sweetcorn, drained
120g pot bio yogurt
15g coriander, finely chopped
12 Kalamata olives, halved

Instructions

Cook the Filling: Heat 1 tbsp rapeseed oil in a non-stick pan over medium heat. Add the finely chopped onions and cook for about 10 minutes until softened. Stir in the brown basmati rice and the spices—mild chilli powder, ground coriander, and cumin. Add the chopped tomatoes, a can of water, and tomato purée. Cover and simmer for 25 minutes, stirring occasionally. Then stir in the drained black beans, remove the lid, bring back to a simmer, and cook for another 5 to 10 minutes until the rice is tender. Remove from heat and let the mixture cool.
Prepare the Dough: Place the spelt wholemeal flour into a small bowl. Mix 2 tsp rapeseed oil with 115ml cold water, then gradually add this liquid to the flour. Stir with the blade of a knife until the dough starts to come together, then use your hands to bring the dough into a smooth ball. Divide into four quarters and cover with a tea towel to rest while the rice cools.
Cook the Wraps: Lightly flour a work surface. Heat a large non-stick frying pan over medium heat without adding oil. Roll out one dough ball into a thin, roughly 25cm diameter circle. Carefully transfer the dough to the hot pan; it will cook quickly, about one minute on the first side. Flip and cook for a few seconds more. Remove and keep warm by covering with a tea towel. Repeat with remaining dough balls.
Prepare Toppings and Assemble Burritos: Roughly smash the avocados with the lime juice. Lay one large lettuce leaf over each wrap, spread a layer of the cooled rice filling on top, then scatter with sweetcorn. Add the smashed avocado, spoon over some bio yogurt, sprinkle with chopped coriander, and scatter halved Kalamata olives.
Roll Burritos and Store: Carefully roll up each wrap tightly into a burrito. For storage, wrap two burritos in baking parchment and refrigerate overnight. These burritos will keep chilled for up to one day. When packing in a lunchbox, use an ice pack to keep them cool.

Notes

Use rapeseed oil for a neutral flavor and healthy fats.
The chilli powder should be mild to keep the spice level balanced and accessible.
Allowing the rice filling to cool before assembling prevents the wraps from becoming soggy.
If preferred, you can substitute brown basmati rice with another long grain whole grain rice.
Spelt flour provides a wholesome alternative to regular wheat flour and contributes a nutty taste to the wraps.
These burritos can be made a day ahead, making them perfect for meal prep.
Keep wrapped burritos refrigerated and consume within 24 hours for freshness and food safety.
Adding Kalamata olives adds a briny contrast to the creamy avocado and yogurt.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Lunch
Method: Stovetop
Cuisine: Mexican-inspired

Keywords: spicy rice burritos, vegetarian burritos, homemade wraps, brown basmati rice recipe, black bean burritos