Bean and rice burrito

This is a budget-friendly version of burrito uses tinned beans and frozen sweetcorn served with a tangy tomato relish. This is designed to be a low cost recipe.

Each serving provides 733kcal, 24.5g protein, 128g carbohydrate (of which 11g sugars), 12g fat (of which 6g saturates), 13g fibre and 2.5g salt.

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For the tomato relish

For the bean and rice burrito

  • 1 x 400g/14oz tin Mexican-style bean mix or mixed beans in mild chilli sauce
  • 200g/7oz frozen sweetcorn, defrosted
  • 8 tortilla wraps
  • 150g/5½oz long-grain rice, cooked according to the packet instructions
  • 1 lime, juice only (zest used above)
  • about 200g/7oz plain yoghurt


  1. For the tomato relish, mix together all the ingredients for the relish in a bowl and season with salt and pepper. Set aside.

  2. For the bean and rice burrito, heat a small frying pan over a medium heat and warm the beans through for 3-5 minutes. Add the sweetcorn and mix well. Taste and add salt and pepper if necessary.

  3. Warm the tortilla wraps for 10 seconds in a microwave or in a dry pan over a medium heat until warm and softened.

  4. To assemble, divide the cooked rice and beans between the eight tortilla wraps. Squeeze a little lime juice over each of them. Spoon over the tomato relish and the yoghurt and roll up to enclose each burrito. Serve warm.

Recipe Tips

In May 2013 this recipe was costed at £3.09 at Asda, £3.39 at Tesco and £3.70 at Sainsbury’s.
This recipe is designed to be made in conjunction with a
low-cost store-cupboard.