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 or in a microwave (see tip)
1 lime
juice only (zest used above)
about 200g/7oz plain yoghurt
Directions
For the tomato relish
mix together all the ingredients for the relish in a bowl and season with salt and pepper. Set aside.
For the bean and rice burrito
heat a small frying pan over a medium heat and warm the beans through for 3-5 minutes
or cook for 1 minute in a microwave. Add the sweetcorn and mix well. Taste and add salt and pepper if necessary.
Warm the tortilla wraps for 10 seconds in a microwave or in a dry pan over a medium heat until warm and softened.
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.
