For the tomato relish, mix together all the ingredients for the relish in a bowl and season with salt and pepper. Set aside.
For the bean and rice burrito, heat a small frying
pan over a medium heat and warm the beans through for 3-5 minutes. Add
the sweetcorn and mix well. Taste and add salt and pepper if necessary.
Warm the tortilla wraps for 10 seconds in a microwave or in a dry pan over a medium heat until warm and softened.
To assemble, divide the cooked rice and beans
between the eight tortilla wraps. Squeeze a little lime juice over each
of them. Spoon over the tomato relish and the yoghurt and roll up to
enclose each burrito. Serve warm.