Bean Burritos
A hearty and filling family meal with a Mexican twist.
Allergens: contains fish, milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 45g carbs · 5g sugars · 8g fibre. Diabetes-friendly: no added sugar, 45g carbs or less and plenty of fibre per serving. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Tinned tuna in brineuse 1 tin | £0.65150g · £0.45 per 100g | £2.49568g · £0.43 per 100g |
| Red kidney beansuse 1 tin | £0.79400g · £0.20 per 100g | £0.35215g · £0.16 per 100g |
| Chopped tomatoesuse 1 tin | £0.45227g | £0.45400g |
| Onionpack 1kg · use 1 medium onion | £0.95£0.10 per 100g | £0.95£0.10 per 100g |
| Cheddar cheeseuse 100g | £2.50220g · £1.14 per 100g | £2.85200g · £1.43 per 100g |
| Tortilla wrapsnot compared | £1.40 | – |
| Sour creampack 250g · use 2 tbsp | £0.85£0.28 per 100ml | £1.60£0.57 per 100g |
| Fresh coriandernot compared | – | – |
| Basket total (full packs) | £6.19 | £8.69 |
| Cost of what this recipe uses | £3.30 | £4.99 |
| Per serving | £0.82 | £1.25 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Tortilla wraps, Fresh coriander.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 4 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Prep: Finely chop the onion. Grate the cheese. Drain and rinse the tuna and kidney beans. Pick the coriander leaves from the stalks and roughly chop.
- Heat 1 tbsp vegetable oil in a large pan (28cm) over medium heat. Add the onion and cook for 5 minutes, until softened and translucent.
- Add the drained tuna, kidney beans, and chopped tomatoes to the pan. Stir well to combine. Season with salt and black pepper to taste. Bring to a simmer, then reduce the heat to low and let it cook for 10 minutes, stirring occasionally.
- While the filling is cooking, warm the tortilla wraps according to the packet instructions. This usually involves wrapping them in a damp tea towel and heating in the microwave for 20-30 seconds.
- Once the filling is ready, taste and adjust the seasoning if needed. Spoon the filling onto the centre of each wrap, leaving a border around the edge.
- Add a dollop of sour cream and some grated cheese to the filling on each wrap. Sprinkle over the chopped coriander.
- Fold the sides of the wrap over the filling, then roll up tightly from the bottom to enclose the filling. Serve immediately, or cool and store in the fridge or freezer within 1-2 hours.
Tips
- To make this recipe cheaper, swap the tuna for a tin of mixed beans or chickpeas.
- To batch-cook, prepare the filling as instructed and let it cool. Portion it into freezer-safe containers, leaving space for the wraps. Freeze for up to 3 months. Defrost in the fridge overnight and reheat in the microwave until steaming hot. Warm the wraps separately and assemble the burritos.
- To reheat leftover burritos safely, wrap them in foil and heat in the oven at 180°C (160°C fan) for 15-20 minutes, or until steaming hot throughout. Alternatively, reheat in the microwave for 1-2 minutes, checking and stirring halfway through.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Onion · about 850g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake. - Cheddar cheese · about 300g left
Keep wrapped in the fridge. Grate any extra and freeze it: it melts straight from frozen on pasta bakes and toasties. Use it in: Creamy Tomato & Hidden Veg Pasta Bake, Tuna and Sweetcorn Pasta Bake, Cheesy Bean & Rice Casserole. - Sour cream · about 220g left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Creamy Lentil & Spinach, Rich Chocolate Mousse, Chicken Stroganoff.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).