When you’re short on time...
🔹 8 small tortillas + 1 lunch jar (500 ml)
Ingredients
🌯 Mini tortilla wraps (8 pcs)
(Yes, I used store-bought ones — but at least they’re palm oil–free!)
🍚 Filling
~200 g brown rice ½ tsp salt 1 can red kidney beans 3 spring onions ½ red bell pepper a mix of Mexican-style spices
🥬 Toppings
lettuce leaves 1 carrot a bit of chives
Preparation
- Cook the rice in salted water.
- In another pot, pour in the beans with their liquid, add chopped onions and diced bell pepper.
- Simmer under a lid for a few minutes (until the pepper softens slightly).
- Meanwhile, slice the carrot into thin strips — keep a few round slices, too.
- Add the spice mix and stir in the rice. (I started by layering a bit of rice in my jar, added carrot slices, poured over the bean mixture, and sprinkled with chives — worked perfectly!), mix everything and remove from heat.
- Warm the tortillas on a dry, hot pan (just a few seconds per side). Lay down a lettuce leaf, add a couple of carrot strips, spoon in the rice-bean mix, and sprinkle with chives.
And just like that — another quick lunch is ready 😉
Enjoy! 💙