Ingredients

• Olive or canola oil spray
• 450 g can refried beans
• 2 x 425 g cans mexe-chilli beans
• 375 g enchilada sauce
• chilli powder (optional)
• 2 cups cooked rice (brown or long-grain is best)
• 10 burrito tortillas
• ½ cup grated low-fat tasty cheese
• ½ iceberg lettuce, shredded
• 3 carrots, cut into thin strips
• 4 tomatoes, quartered
• 2 Lebanese cucumber, cut into thin strips
• Alfalfa sprouts

Method

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