Rice and Bean Burrito

While they are delicious made the way suggested, you can be creative and add things like lettuce, olives and fetta for a variety of different flavour dimensions if you like.

Ingredients

• 2 cups cooked brown rice
• 1 teaspoon olive oil.
• 1 can red kidney beans or pinto beans, drained and rinsed
• 1 large onion sliced
• ½ red capsicum sliced
• ½ yellow capsicum sliced
• 4 button mushrooms, med sized sliced
• 1 cup water
• 1 packet taco seasoning mix, salt reduced
• 1 teaspoon ground cumin
• 1 teaspoon chilli paste or chopped chilli
• ¼ cup fresh coriander leaves, chopped
• Lemon Juice, fresh
• ½ cup diced tomatoes, can is fine
• ½ cup light sour cream
• ½ cup light tasty cheese
• ½ avocado finely sliced
• 6 x 97% fat free wraps or burritos

Method

1. Cook brown rice as per instructions, set aside.
2. In a wok or large non-stick fry pan, heat a teaspoon of olive oil, and cook onions for 5 mins on med heat.  Then add the capsicums and stir frying for another 5 mins, you want a bit of colour.
3. Now add Mushrooms.
4. Now add red kidney beans, then add the cumin and chilli.  Stir fry for a couple more mins then add rice.  Sprinkle the taco seasoning mixture over rice in stages.  Add tomatoes; if you need some moisture in the mixture add some of the water.  This will depend if you want a really dry mix or a slightly wetter mix. 
5. Squeeze lemon and add coriander leaves, stir cook a further 2 minutes.
6. Serve in your wraps; place a toothpick to hold together.  Drizzle sour cream, cheese and place sliced avocado on top. Option to add sweet chilli sauce or salsa.