Vegetarian Burritos
Recipe
Serves: 6 peoplePrep time: 15 minutesCooking time: 10 minutes
Mexican | Vegetarian | Lunch
Ingredients
- 400g Sweet Harvest Chunky Chopped Tomatoes
- 400g East End Red Kidney Beans (Drained and Rinsed)
- 200g Sweet Harvest Sweet Corn
- 1 Sachet Bramwells Chilli Con Carne Recipe Mix
- 1tsp Stonemill Chilli Flakes
- 250g Pack World Wide Foods Classic Long Grain Rice
- 1 Red Onion
- 1/2 Red, Yellow and Green Peppers
- 150g Baby Spinach Leaves
- 1 Avocado (sliced)
- 1 Baby Gem lettuce
- 1/3 Cucumber
- 3 Salad tomatoes
- 1 Red Chilli (de-seeded)
- 3 tbsp Olive Oil
- 1/2 lemon
- 2 limes
- 15g Fresh Coriander Leaves
- 6 The Village Bakery Wraps
- 200g The Deli Sour Cream and Chive Dip
Method
- Slice the onion and peppers and fry for a couple of minutes in 1 tbsp of the oil.
- Add the chilli con carne recipe mix and the chilli flakes for extra spice followed by the chopped tomatoes, sweetcorn and kidney beans with half a can of water and leave to simmer for 10 minutes then add the spinach leaves to the mix.
- In the meantime make the salad by finely chopping the lettuce, cucumber, tomatoes and chilli and mix with the juice of 1 lime and 2 tbsp of oil.
- Cook the rice as per pack instructions and stir through the juice of half a lime and half of the chopped coriander leaves.
- Fill the wraps with a layer of the beans, rice, salad and top with the avocado, sour cream and the rest of the fresh coriander.
- Fold over the edges then roll up the wraps to make the burritos and serve with fresh lime wedges.