Veggie burritos

• servings: 4 servings
• active time: 35 minutes
• total time: 1 hour

Ingredients

1 small red onion , finely chopped

250g tomatoes , cut into 1cm cubes

2 tbsp balsamic vinegar

20g parsley , finely chopped

2 tbsp olive oil

2 avocados , stoned, peeled and sliced

1 lime , juiced

1 onion , finely chopped

1 carrot , grated

200g mushrooms , roughly chopped

4 tbsp tomato purée

½ tsp chilli powder (hot or mild, depending on how spicy you like it)

½ tsp ground cumin

1 tsp paprika

400g can kidney beans , drained and rinsed

195g can sweetcorn , drained

pinch of cayenne pepper

8 tortillas

100g cooked rice

200g lettuce , shredded

8 tsp soured cream

Directions

To make the salsa, combine the red onions, tomatoes, vinegar, half the parsley and half the oil, then season to taste. Toss the avocado slices with a splash of the lime juice, and set aside.

Heat the remaining oil in a non-stick pan over a medium-high heat and cook the onions for 5 mins, then stir in the grated carrot and mushrooms, and cook for 3-5 mins more until lightly browned. Mix in the tomato purée and spices, and cook for 3-5 mins until the purée turns dark red. Pour in 200ml water, the kidney beans, corn and remaining parsley. Cook for 5-6 mins until the mixture has reduced, thickened and is heated through. Season with the cayenne pepper and salt and pepper to taste.

Warm the tortillas following pack instructions and reheat the rice until piping hot. Assemble the burritos by topping the tortillas with the lettuce, vegetable filling and rice. Dot over the avocado slices and soured cream, then fold in one side of the tortillas and roll up. Serve warm, with the salsa on the side.

Nutrition

• Calories: 659
• Total Carbohydrate: 74 g