Loaded fish burritos recipe
These loaded fish burritos are made using fish fingers to save time and keep costs down. Pack each tortilla with long grain rice, taco beans, peppers, spinach and chillies, and top with crispy fish fingers before wrapping. Ready in just over half an hour, this build-your-own dinner is sure to be enjoyed by the whole family.
See method- Serves 4
- 560 calories / serving
- Dairy-free
- Healthy
Ingredients
- 10 frozen fish fingers
- 4 white tortilla wraps
- 150g long-grain rice
- 1 tbsp olive oil
- 1 large onion, finely sliced
- 250g frozen sliced mixed peppers
- 395g tin taco mixed beans
- ¼ tsp crushed chillies
- 100g spinach
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 2360kJ 560.0kcal
- Fat
- 13g
- Saturates
- 2g
- Salt
- 1.4g
- Sugars
- 12g
of the Reference intake
Carbohydrate 86.6gProtein 22.9gFibre 9.7g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- Cook the fish fingers to pack instructions, adding the wraps for the last 5 mins.
- Meanwhile, cook the rice to pack instructions; drain, cover, set aside.
- Heat the oil in a large frying pan over a medium heat. Fry the onion for 10 mins until soft, then increase the heat to high, add the peppers and stir-fry for 5 mins. Stir in the beans and chillies, and cook for 2 mins to heat through. Stir in 50g spinach and let it wilt.
- Pile the rice into the centre of each wrap and spoon over the bean mixture. Slice the fish fingers into pieces and pile on top. Scatter over the remaining spinach, then roll up and slice in half to serve.
- See more Fish recipes
Tip
Cut leftover wraps into triangles and brush with oil, season. Bake until crisp: serve with dips.
