Try our vegetarian burritos filled with mushrooms, beans and corn, complemented by creamy avocado and subtle spice. Enjoy with a tomato salsa on the side
Prep:35 mins
Serves 4
1 small red onion, finely chopped250g tomatoes, cut into 1cm cubes 2 tbsp balsamic vinegar20g parsley, finely chopped2 tbsp olive oil2 avocados, stoned, peeled and sliced 1 lime, juiced1 onion, finely chopped1 carrot, grated 200g mushrooms, roughly chopped4 tbsp tomato purée½ tsp chilli powder (hot or mild, depending on how spicy you like it)½ tsp ground cumin1 tsp paprika 400g can kidney beans, drained and rinsed 195g can sweetcorn, drainedpinch of cayenne pepper8 tortillas100g cooked rice200g lettuce, shredded8 tsp soured cream
STEP 1To 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.STEP 2Heat 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.STEP 3Warm 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.
