Vegetarian Burritos – Fresh vegetable and rice burritos for healthy lunchboxes and family weeknight meals.

Serves: 2 people

Prep time: 15 minutes

Cook time: 10 minutes

Recipe

Ingredients:

• 400g Cucina Chunky Chopped Tomatoes
• 400g Four Seasons Red Kidney Beans (Drained and Rinsed)
• 200g Four Seasons Sweet Corn
• 1 Sachet Fiesta Chilli Spice Mix
• 1tsp Stonemill Chilli Flakes
• 250g Worldwide Long Grain Rice
• 1 Nature’s Pick Red Onion
• 1/2 Nature’s Pick Red, Yellow and Green Peppers
• 150g Country Fresh Baby Spinach Leaves
• 1 Nature’s Pick Avocado (sliced)
• 1 Egan’s Butterhead lettuce
• 1/3 Nature’s Pick Cucumber
• 3 Nature’s Pick tomatoes
• 1 Nature’s Pick Red Chilli (de-seeded)
• 3 tbsp Solesta Olive Oil
• 1/2 Nature’s Pick Lemon
• 2 Nature’s Pick Limes
• 15g Fresh Nature’s Pick Coriander Leaves
• 6 Village Bakery Super Soft Original Wraps
• 200ml Clonbawn Sour Cream

Method:

1. Slice the onion and peppers and fry for a couple of minutes in 1 tbsp of the oil.
2. Add chilli spice mix and chilli flakes for extra spice followed by the chopped tomatoes, sweetcorn and kidney beans with half a can of water.
3. Leave to simmer for 10 minutes then add the spinach leaves to the mix. 
4. 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. 
5. Cook the rice as per pack instructions and stir through the juice of half a lime and half of the chopped coriander leaves.
6. 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.
7. Fold over the edges then roll up the wraps to make the burritos and serve with fresh lime wedges.