Brazil nut burritos

Add toasted Brazil nuts to your burritos for texture and buttery flavour along with our spiced tomato rice and refried beans. Ideal for a Mexican feast

PREP 15 mins
COOK 5 mins


  • calories 858
  • carbs 108
  • saturated fat 12
  • sugar 13
  • protein 25
  • fat 33
  • fibre 15
  • salt 1.6


50g Brazil nuts, roughly chopped
large handful kale, woody stalks removed and leaves shredded
1 lime, juiced
4 large or 8 small wholemeal tortilla wraps
½ pack coriander
spiced tomato rice (see our recipe)
refried beans (see our recipe with Brazil nuts)
1 yellow pepper, sliced
1 avocado, sliced (optional)
hot sauce, to serve
150g cream cheese
50ml milk


  1. Before making the burritos, you will need to cook the spiced tomato rice and Brazil nut refried beans, then set aside.
  2. Now toast 50g Brazil nuts in a dry frying pan until golden and set aside. Meanwhile make a cheese dressing by whisking the cream cheese together with the milk until smooth, then cover and keep in the fridge until needed.
  3. Put the kale in a bowl and squeeze over half the lime juice. Scrunch together with your hands to soften the leaves a little.
  4. Lay out the tortilla wraps and divide everything between them, including the cheese dressing, hot sauce and remaining lime juice. Season to taste.
  5. Fold in the ends and roll them up into a tight, fat cylinder shape. You may find it easier to wrap in foil too, or toast them in a dry frying pan to lightly brown the burritos and seal in the fillings, if you like. Cut each one in half before serving.