Cook Well for Less

Bean Chilli Burritos

Combine reserved bean and chickpea chilli with fresh rice, then roll it into four warm burritos for a delicious second dinner.

Prep
10 mins
Cook
20 mins
Total
30 mins
Difficulty
easy
Serves
2
Illustration: Four bean chilli and rice burritos, two cut open to show the filling
Cook Well for Less · AI-generated pencil and watercolour illustration

Get ready

Ingredients for 2 portions

  • Approximately 500 g chilli reserved from Bean & Chickpea Chilli
  • 80 g long-grain rice
  • 4 large tortilla wraps

Optional extras

  • 40g cheddar cheesegrated
  • Plain yoghurt
Equipment
  • saucepan with lid
  • saucepan
  • wooden spoon
  • plate or board for assembling

Cook

Method

  1. Cook the rice

    Cook the rice according to the packet instructions. Drain if needed and use it straight away; do not cook it ahead as part of the stored chilli batch.

    New to this?How to cook rice properly

  2. Reheat the chilli

    Put the reserved chilli in a saucepan and reheat over a medium heat, stirring often and adding a splash of water if needed, until steaming hot throughout. Reheat it only once.

  3. Warm the wraps

    Warm the wraps according to the packet instructions so they bend without cracking. Keep them covered until you are ready to fill them.

  4. Divide the filling

    Lay one wrap on a plate. Put one-quarter of the rice in a short line just below the centre, then add one-quarter of the chilli. Add a little Cheddar or yoghurt if using, keeping the filling away from the edges. Repeat with the other wraps rather than overfilling the first ones.

  5. Fold the burritos

    Fold the left and right sides of each wrap over the filling. Fold the bottom edge up and over it, tuck it in firmly, then roll away from you to enclose the filling. Place seam-side down and serve straight away.

Start with another recipe

Where the saved food comes from

This recipe starts with food deliberately saved from another Cook Well for Less recipe. The ingredient list shows the amount this recipe expects.

  1. Illustration: Kidney bean and chickpea chilli beside plain rice

    Make and save first

    Bean & Chickpea Chilli

    Reserve approximately 500 g—roughly two-fifths of the finished chilli—before serving the first meal.

    Combine the steaming-hot reserved chilli with freshly cooked rice and roll it into four warm tortilla wraps.

    Start with Bean & Chickpea Chilli

For later

Storing and using leftovers

Storage

Keep the reserved chilli refrigerated and use it within 48 hours of cooking the original batch. Cook the rice fresh, assemble only what you will eat, and serve immediately once the chilli has been reheated.

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