Delicious protein packed burrito with rice, beans, a mixture of peppers and red onion and a spicy avocado salsa!
Vegan, nut free, soy free | Serves 3 | MAIN
Ingredients:
Beans:
- 1 x 230g black beans (drained weight), drained and washed
- 1 tablespoon tomato paste
- Salt and pepper
- 1/2 teaspoon of each garlic granules, cumin
Peppers:
- 1 tablespoon olive oil
- 1 red bell pepper, julienne
- 1 yellow bell pepper, julienne
- 1/2 red onion, julienne
- 1 garlic clove, crushed
- Salt and pepper
- 1/2 teaspoon smoked paprika
Avocado salsa:
- 1 avocado, cut in small cubes
- 1 tomato, cut in small cubes
- 1 red chilli, deseeded and sliced
- Juice of 1 lime
- Salt and pepper
- Pinch of garlic granules
- Fresh coriander, chopped
To serve:
- 180g rice of choice
- 3 tortilla wraps
Steps:
1.Start by cooking the rice (according to the package instructions) as it takes the longest, especially if is brown.
2.In a saucepan, on a medium heat add all the ingredients for the beans and sauté for few minutes, with a couple of tablespoons of water. Cook for around-5-7 minutes.
3.On a preheated wide pan, on a high heat, add all the ingredients for the peppers and sauté stirring occasionally, they need approximately 10 minutes.
4.While the rest are cooking, prepare the avocado salsa by mixing all the ingredients in a bowl, set aside until you need it.
5.Once all the components are ready, heat the tortilla for few seconds, either on a pan or in the oven.
6.Start assembling by adding 3-4 tablespoons of rice on the tortilla, then, the same amount of beans, continue with the pepper mixture and then the avocado salsa.
7.Fold in the sides and roll the tortilla to cover the filling and continue rolling.
8.Add the burrito on a preheated skillet or pan with the edge looking down to seal it. Turn on the other side to get a nice golden colour.
Enjoy!
