Name: Vegan burritos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 4 large or 8 small tortilla wraps; 2 large handfuls spinach leaves shredded; 1 avocado thinly sliced (optional); hot sauce to serve; 1 tbsp oil; 1 garlic clove crushed; 1 tbsp chipotle paste; 400g can chopped tomatoes; 400g black beans drained; 1 bunch coriander chopped; 250g wholegrain rice cooked and drained; 1 lime juiced; ½ red onion very finely chopped; 50g hazelnuts roughly chopped

4 large or 8 small tortilla wraps
2 large handfuls spinach leaves
shredded
1 avocado
thinly sliced (optional)
hot sauce
to serve

For the chipotle black beans

1 tbsp oil
1 garlic clove
crushed
1 tbsp chipotle paste
400g can chopped tomatoes
400g black beans
drained
1 bunch coriander
chopped

For the lime and red onion rice

250g wholegrain rice
cooked and drained
1 lime
juiced
½ red onion
very finely chopped
50g hazelnuts
roughly chopped

Method

step 1
To make the beans, heat the oil in a pan and fry the garlic for a minute, then stir in the chipotle paste. Tip in the tomatoes, stir and bring to a simmer. Season with salt. Simmer until thick, add the beans and cook briefly (make sure any water gets cooked off), then stir in the coriander.
step 2
If you are using cold cooked rice, then warm it through, stir in the lime juice, red onion and nuts and season well.
step 3
Lay out the tortillas and sprinkle over some spinach, add some avocado slices and some rice, then top with the bean mix. Add a shake of hot sauce, if you like. Roll the bottom up, then fold the sides in to stop the filling falling out as you roll. Wrap tightly in foil, if you like, and cut in half.