These Baby black bean burritos are super compact yet pack a mighty punch in both flavour and nutrients.

Designed to keep you going when you feel hungry on a very long ride, these have anti-inflammatory properties and provide slow-release carbohydrate, protein, as well as vitamins, folic acid, magnesium, potassium and iron.


  • 120g basmati brown rice
  • 200g ready-cooked black beans
  • zest and juice of 1 lime
  • 3 tbsp coriander finely chopped
  • 1 small red onion
  • 1/2 avocado chopped into cubes
  • 1 medium tomato chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tsps chipotle paste
  • 1 tsp smoked paprika
  • 1 clove garlic crushed
  • 1 pack mini tortilla wraps
  • 100g grated cheddar cheese
  • 1 tbsp soured cream


  • STEP 1

    Cook the rice according to the pack instructions. Drain and leave to cool for 5mins. Stir in the rest of the ingredients. Taste for seasoning.

  • STEP 2

    Cut tin foil into squares just larger than the wrap. Place the wrap on the foil. Spoon 1 tbsp of the rice mixture into the wrap, topping with a little cheese and soured cream if you like.

  • STEP 3

    Now fold in the two sides and then roll up from the bottom. Roll up the wrap in the tin foil, twisting each end so that the wrap is completely enclosed in the foil and can safely sit in your cycling pouch. Store for up to two days in the fridge.

Add more protein - Stir in some cooked chicken or ham, or a couple of spoonfuls of leftover bolognese.


Kate PercySports nutrition cook and author

Sports nutrition cook and keen amateur athlete Kate Percy set up the #GoFaster campaign in 2009 and, following the publication of several sports nutrition books, now produces a range of all-natural energy balls, Go Bites (