Vegan Burritos.
Pack these vegan wraps with vegetables, rice and chipotle black beans to make a delicious and nutritious lunch.
Method
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Heat the pan with oil (1 tbsp) and fry garlic (1 clove) for 1 minutes, then stir in chipotle paste (1 tbsp).
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Tip in chopped tomatoes (1 tin), stir and bring to a simmer. Season with salt and simmer until thick. Add black beans (400 g) and cook briefly, ensuring any water gets cooked off, then stir in coriander.
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If you are using cold cooked rice (250 g) then warm it through, stir in the juice of lime, red onion (0.5) and hazelnuts (50 g) and season well.
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Lay out the tortilla wraps (4) and sprinkle over some spinach leaves, add an avocado (1) and some rice, then top with the bean mix. Add a shake of hot sauce if you like.
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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.