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Levi Roots’ brunch burritos

Levi Roots brings some Caribbean flavour to brunch with these super-quick burritos.

Choose from one of two options below.


Serves 4Prep: 10 minutesCook: 8 minutes if using cooked rice

Ingredients:250g uncooked white rice (basmati or long grain)*or 2 x 250g microwaveable rice pouches1 tbsp vegetable oil1 red onion, diced1 pepper, chopped1 tbsp jerk seasoning400g can kidney beans, drained

Corn salsa: (optional)100g sweetcorn½ bunch coriander, chopped½ red chilli2 spring onions, chopped2 tomatoes, choppedJuice 1 lime1 tbsp extra virgin olive oilSalt and pepper

To serve:4 tortilla wrapsSpicy barbecue sauce, or barbecue sauce mixed with a little chilli sauceSoured creamLime wedges (optional)


  • Cook the rice as per pack instructions, when cooked leave for 5 minutes with the lid on, to allow all of the water to absorb. If using microwavable rice (which is quick and perfect for lazy weekend mornings) cook as per the pack instructions and leave until the rice needs to be added to the pan.

  • Heat a large frying pan or wok, add the oil and fry the onion and pepper for 3-4 minutes or until they start to brown.

  • Add the jerk seasoning and fry for a further minute. Stir in the kidney beans and the cooked rice and stir through. Add the spicy barbecue sauce or barbecue sauce mixed with chilli sauce and stir on a low heat until everything is coated in sauce.

  • For the corn salsa: In a small bowl mix the corn, coriander, chilli, spring onions, tomatoes, lime juice, oil and seasoning.

  • Warm the wraps according to the packet instructions. Spoon some of the filling down the centre (leaving about 7cm at the bottom) Fold the bottom of the wrap up, then fold in both sides to finish making your burrito.

  • Serve with a side of corn salsa if using, and a spoonful of soured cream before squeezing lime juice before devouring!


Serves 4Prep: 5 minutesCook: 5 minutes

Ingredients:A big dollop of butter2 spring onions, finely chopped½ red pepper, finely chopped4 eggs1-2 tbsp chilli or spicy sauce2 big handfuls baby spinach


  • Melt the butter in a pan, add the spring onions and pepper, cook until softened.

  • Crack the eggs into a bowl and whisk them lightly with a fork. Reduce the the heat and add the eggs. Leave the eggs to cook for 30 seconds or so, then cook, stirring often, until cooked to taste. Remove from the heat and stir in the chilli or spicy sauce to taste.

  • Use to fill the wraps (as above) with a handful of spinach.

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Logo of Lorraine
itv |

Weekdays 9am