Posted on

Daily Strugglies “Get ya sexy back on a platter” recipie



  • 100 g (~ 1/3 cup) white rice
  • 1 Tbsp oil
  • 1 medium onion, sliced or diced
  • 8 medium mushrooms, sliced or diced
  • 2 cloves garlic, minced
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 Tbsp tomato puree / paste
  • 145 g (~ 2/3 cup) cooked black beans (~ 3/4 of a standard tin
  • Salt
  • Black pepper
  • 4 large flour tortillas
  • 150 g cheddar cheese, grated (~ 1 1/2 cups when grated)
  • 1 Tbsp pickled jalapeños (I used green), finely chopped
  • 1 Tbsp coriander (cilantro), finely chopped
  • 3 Tbsp sour cream
  • Toppings, to serve (optional): diced tomatoes, diced red onion, black olives, fresh coriander, jalapeños, diced avocado, etc.


  1. Boil the rice in plenty of water until just cooked, then drain.
  2. Meanwhile, heat a dash of oil in a large frying pan, and add the onion and mushrooms. Cook for a few minutes over a medium heat until slightly softened, then add the garlic, smoked paprika, cumin and tomato puree. Cook for a few more minutes, stirring regularly.
  3. Add the black beans and the cooked rice, and season generously. Mix well to combine.
  4. Take one of the large flour tortillas, and add about 1/4 of the rice mixture to the centre. Top with 1/4 of the grated cheese. Fold two sides of the tortilla inwards, then rotate through 90° and fold in the other two sides to fully wrap the burrito.
  5. Repeat with the remaining tortillas, rice, and cheese, and place the burritos seam-side down on a baking tray.
  6. In a small bowl, combine the finely chopped jalapeños, coriander, and sour cream. Season with a pinch of salt and pepper, and mix well.
  7. Divide the sour cream sauce over the 4 burritos, and spread it around a little. Bake at 375 degrees F for around 15-20 minutes, or until crisped up to your liking. Serve with your choice of toppings.

Per serving: 486 calories, 22 g fat (10.7 g sat), 18.7 g protein, 53 g carb, 665 mg sodium, 3 g sugars, 5.4 g fiber