Veggie burritos

• red onion↗1 small

  finely chopped

• tomatoes↗250g g

  cut into 1cm cubes

• balsamic vinegar↗2 tbsp tbsp
• parsley↗20g g

  finely chopped

• olive oil↗2 tbsp tbsp
• avocados↗2

  pitted, peeled and sliced

• lime↗1

  juiced

• onion↗1

  finely chopped

• carrot↗1

  grated

• mushrooms↗200g g

  roughly chopped

• tomato purée↗4 tbsp tbsp
• chilli powder↗½ tsp tsp

  (hot or mild, depending on how spicy you like it)

• ground cumin↗½ tsp tsp
• paprika↗1 tsp tsp
• kidney beans↗400g can g

  drained and rinsed

• sweetcorn↗195g can

  drained

• cayenne pepper↗pinch of
• tortillas8
• cooked rice↗100g
• lettuce↗200g

  shredded

• soured cream↗8 tsp

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.