Preparation time: 15 minutes

Cooking time: 25 minutes

Serves: 4-6

Ingredients

Olive or canola oil spray

1 can refried beans

2 x 425 g cans mexe-chilli beans

375 g enchilada sauce

2 cups cooked brown rice 

10 burrito tortillas (wholegrain if available)

½ cup grated low-fat tasty cheese

1 handful spinach leaves

3 carrots cut into thin strips

4 tomatoes quartered

2 Lebanese cucumber cut into thin strips

Alfalfa sprouts

Directions

Preheat oven to 180°C (350°F). Lightly spray a large ovenproof dish with oil. Combine refried beans, mexe-chilli beans and half the enchilada sauce in a large mixing bowl. Divide both the bean mixture and rice into 10 equal portions. Place a portion of bean mixture across the centre of tortilla. Place a portion of rice next to the beans, and roll up the tortilla. Place the burrito into prepared dish. Repeat until all tortillas are filled. Pour remaining enchilada sauce over the burritos and sprinkle with cheese. Bake for 25 minutes, until cheese is melted and golden. Combine remaining ingredients to make a salad. Serve burritos with salad on the side.

 Nutritional Information

Energy kJ (Cal): 2735 (653)

Carbohydrate (g): 84

Protein (g): 39

Fat (g): 18

Calcium, Iron, Zinc