When I’m looking for something quick but filling to make for a snack or a light lunch at home I often turn to flour tortillas for inspiration. This simple recipe is a nice twist on Mexican rice dishes and provides a more filling and satisfying meal than a simple wrap (I couldn’t eat more than two anyway!)
Makes 8 wraps
200g brown rice, rinsed and drained
2 tbs sunflower oil
1 large onion, roughly chopped
3 cloves of garlic, chopped
1 large sweet potato, peeled and diced
1 tsp ground cumin
2 tsp chilli powder
1 tsp medium curry powder
1 tsp smoked paprika
800ml good quality vegetable stock from bouillon
1 x 400ml tin of chopped tomatoes
1 x 400ml tin of red kidney beans, rinsed and drained
Large handful of fresh coriander, chopped
100g fresh spinach leaves, rinsed with the large stalks removed
8 wheat flour tortilla wraps
1. Heat the oil in a large saucepan and gently sauté the onion and garlic for 8 minutes.
2. Add the tomatoes and spices and mix well. Cook gently for a further 5 minutes.
3. Add the rice and sweet potato cubes, stir to combine then add the stock. Bring to the boil then simmer for 30 minutes.
4. Add the beans to the mixture then simmer for a further 10 minutes.
5. Season to taste then spoon 1/8 of the mixture in each wrap, add the spinach and chopped coriander, roll up and halve each wrap.
6. Serve immediately on its own or with a side salad and guacamole.