Veggie Burrito - Mexican Main Course

Ingredients

  • 1 piece red onion (finely chopped)
  • 400 g Tomatoes (roughly chopped)
  • 1 tbsp balsamic vinegar
  • 0.5 bunch Parsley (chopped)
  • 1 tbsp Olive oil
  • 2 piece Avocado
  • 1 piece Lime (juiced)
  • 1 piece Onion (chopped)
  • 1 piece Carrot (finely chopped)
  • 250 g Mushrooms (sliced)
  • 2 tbsp Tomato purée
  • 1 tsp chilli powder
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 400 can Kidney beans (drained and rinsed)
  • 200 g Sweetcorn
  • 0.25 tsp Cayenne pepper
  • 4 piece Tortillas
  • 300 g Cooked rice
  • 1 piece Lettuce (shredded)
  • 4 tbsp sour cream

Instructions

  1. Prepare the tomato salsa: Mix red onion, chopped tomatoes, balsamic vinegar, parsley, olive oil, lime juice, salt and pepper in a bowl. Set aside.

  2. Cook the vegetables: Heat oil in a large pan. Add onion and carrots and cook until softened. Add mushrooms, tomato purée, chilli powder, cumin, paprika, cayenne pepper and cook for 5 minutes.

  3. Add kidney beans and sweetcorn to the vegetable mixture. Season and simmer for 10 minutes, or until heated through.

  4. Warm tortillas: Warm the tortillas following pack instructions.

  5. Assemble the burritos: Spread rice onto the tortillas. Spoon over the vegetable mixture. Top with lettuce, avocado, sour cream and tomato salsa.

  6. Fold in the sides and roll up tightly. Serve immediately.

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