Vegetarian Bean Burrito


1 medium onion (diced)

1 green pepper (diced)

395g mixed taco beans in spicy tomato sauce (Tesco)

1 tsp minced garlic

1 tsp cumin

Pinch of black pepper

1 tsp chilli powder (depends on how hot you want it)

250g basmati rice

Handful of fresh cilantro/coriander (chopped)

Flour tortilla wraps

  1. In a large frying pan, saute the onion and garlic in coconut oil for 2 to 3 minutes, or until the onion is soft.
  2. Reduce the heat to medium and add the taco beans, chilli powder, cumin. Stir well. Allow the beans to cook until heated through, about 5 minutes.
  3. Mix the chopped coriander with the cooked rice and spoon unto warm tortilla wraps with the bean mix. Team with sour cream dip or guacamole. 

We just had them without any extras and they were lovely. Even Beth gave them a thumbs up!

Watch the video

Low Calorie Scones


8oz self raising white flour

Pinch of salt

5 ml (1 tsp) baking powder

1.5oz butter
150ml semi skimmed milk (you might not need the whole lot)
Beaten egg to glaze (optional)

  1. Sift the flour, salt and baking powder together in a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in enough milk to give a fairly soft, light dough.
  2. On a lightly, floured surface, lightly roll out the dough to a 2cm thickness and cut into rounds with a small cutter, about 4cm in diameter.
  3. Place on a greased baking sheet and brush the tops with the beaten egg. Bake at 220°C (425°F) gas mark 7 for about 10 minutes until golden brown and well risen. Cool on a wire rack.

Enjoy with cream and jam!