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Mexican-style rice burritos with guacamole

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  • High in protein
  • High in dietary fibre
  • Vegetarian
  • No added sugar
  • Seafood free
  • Shellfish free
  • Soy free
  • Sesame free
  • Peanut free
  • Nut free
  • Egg free

Served with a tasty guacamole, these Mexican-style burritos will really spice up your week.

  • Serves6
  • Cook time45 minutes
  • Prep time15 minutes, + 5 mins standing time
Mexican-style rice burritos with guacamole


  • 40g butter, chopped
  • 1 large brown onion, finely chopped
  • 1 red capsicum, seeded, finely chopped
  • 1 tbs ground cumin
  • 1 tbs ground coriander
  • 1 tbs mustard powder
  • 1 1/2 cups (300g) long-grain white rice
  • 2 cups (500ml) vegetable stock
  • 400g can corn kernels, drained
  • 400g can black beans, rinsed, drained
  • 150g smoked cheddar, coarsely grated
  • 2 tbs drained sliced pickled jalapeños, coarsely chopped (optional)
  • 6 large tortillas
  • 1 large ripe avocado, stoned, peeled
  • 200g sour cream
  • 1 tbs lemon juice
  • 2 tbs finely chopped coriander

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Melt butter in a large heavy-based saucepan over medium-low heat. Add the onion and cook, stirring, for 5 mins or until onion softens. Add the capsicum and cook, stirring, for 5 mins or until almost tender. Add the cumin, coriander and mustard powder. Cook, stirring, for 30 secs or until aromatic.
  2. Step 2

    Add rice and stir to combine. Stir in the stock. Increase heat to medium-high and bring to the boil. Reduce heat to low. Cover and cook for 30 mins or until the liquid is absorbed and the rice is tender. Set aside, covered, for 5 mins to steam. Use a fork to separate the grains.
  3. Step 3

    Add the corn, black beans, cheddar and jalapeño, if using, to the rice mixture and stir to combine. Season. Place the tortillas on a clean work surface. Divide the rice mixture evenly among the tortillas. Fold in the edges and roll up to enclose the filling.
  4. Step 4

    Use a fork to mash the avocado, sour cream and lemon juice in a small bowl. Stir in the coriander. Season.
  5. Step 5

    Cut the tortillas in half. Serve with the guacamole.

    Serve with lime wedges and coriander sprigs

Nutrition Information

Per Serve

Energy: 3426kJ/820 Cals (39%)

Protein: 21g (42%)

Fat: 41g (59%)

Sat fat: 20g (83%)

Carb: 88g (28%)

Sugar: 7g (8%)

Fibre: 11g (37%)

Sodium: 1191mg (60%)