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All-in-One Burrito

by Mary McCartney from At My Table

Kids will love this fun-to-make All-In-One Burrito recipe. Wrap spoonfuls of the flavourful tomato and kidney bean rice in tortillas along with a sprinkle of cheese for an easy weeknight meal.

From the book

Mary McCartney


The trick here is not to overstuff the tortillas, as they need to be tightly wrapped around the filling so that your kids can eat them with their hands. They are fun to eat and packed with healthy ingredients: a great source of fibre and protein, while the kidney beans provide iron too.

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200g brown rice
2 tbsp light olive oil or vegetable oil
1 medium onion, finely chopped
1 clove garlic, finely chopped
400g tin kidney beans, drained
400g tin chopped tomatoes
1 tsp agave syrup or runny honey
50g green beans, trimmed and chopped small
50g sweetcorn, cut fresh from the cob (or frozen and defrosted, or tinned and drained)
2 tsp dried mixed herbs or 1 tbsp of chopped fresh parsley
6 ready-made soft corn or flour tortillas
80g Cheddar (or non-dairy cheese), grated


Cook the rice in a saucepan of boiling water, following the instructions on the packet. I usually do one part rice to two parts boiled water, then cover with a lid and simmer for 20-25 minutes until the rice is cooked. Do not stir it while it is cooking. Test a bite and, if it is not quite ready, add a little more boiled water as required. Then turn off the heat, remove the lid and cover the pan with a clean tea towel to absorb the steam so you don’t end up with stodgy rice.

While the rice is cooking you can get on with making the tomato sauce. Heat the oil in a medium-large frying pan over a medium-high heat. Sauté the onion for 7 minutes, then stir in the garlic and drained kidney beans. Carry on cooking for a couple of minutes, then stir in the tinned tomatoes and agave syrup or honey. Simmer gently for 10 minutes, then stir in the green beans, sweetcorn and mixed herbs and simmer for a further 10 minutes.

When the rice is ready, mix into the tomato sauce. Preheat the oven to 170°C/gas mark 3.

Wrap the tortillas in foil and warm them through in the oven for 5 minutes. Carefully remove the foil and put the tortillas on to plates. Spoon a couple of spoonfuls of the rice and tomato mix on to the middle of each tortilla, followed by a sprinkle of grated cheese, making sure that you don’t overfill them as you need to leave room to wrap the tortillas tightly around the filling. Taking one tortilla at a time, fold the bottom of the tortilla up towards the centre, then fold in one side at a time to form a tortilla wrap. Now pick it up and take a bite!

More Mary McCartney recipes

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Winter Warmer Hotpot

by Mary McCartney from Food

Quinoa Porridge

by Mary McCartney from At My Table


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From the book: At My Table

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