These fibre-filled burritos are a medley of flavours and goodness. This recipe will have you eating across all six of your plant groups and your gut microbes will be thanking you for it!
Ingredients
FILLING
- 1 tbsp extra virgin olive oil
- 1 red onion, finely diced
- 2 garlic cloves, crushed
- ½ small red chilli, chopped
- ¼ tsp cayenne
- ¼ tsp chipotle flakes
- ¼ tsp paprika
- 1 tbsp tomato puree
- 200g tinned chopped tomatoes
- 400g kidney beans, drained
- 2 tbsp pumpkin seeds
SALSA
- 100g tinned sweetcorn, drained
- 1 tbsp chopped fresh coriander
- ¼ red onion, finely diced
- 1 tbsp red wine vinegar
GUACAMOLE
- 1 avocado
- 1 tbsp coriander, chopped
- 1 lime, juiced
TO SERVE
- 2 wholemeal wraps or pitta
- 1 lime, cut into wedges
- 2 tbsp plain yoghurt (we used Bio&Me Kefir Live Yogurt Original)
Method
- Heat the oil in a large saucepan set over a medium heat, then add the onions to cook for 10-15 mins until soft and reduced, adding the garlic for the final 2 mins.
- Stir in the chilli, cayenne, chipotle, paprika and tomato puree and season well, followed by the tinned tomatoes and beans and bubble for 25 mins until reduced and glossy. Stir in the pumpkin seeds just before removing from the heat.
- While the beans bubble, make the salsa. Soak the red onions in the red wine vinegar for 10 mins and drain, then mix together with the sweetcorn, coriander and a pinch of salt.
- For the guacamole, mash the avocado with a fork, then stir in the coriander and lime juice, plus a pinch of salt.
- To serve, warm the wrap or pitta as per the pack instructions, then pile the beans into the middle, top with guacamole, salsa and a spoonful of yoghurt. Roll up and serve with a wedge of lime.
If you’re after some more inspiration for plant-powered lunches, look no further than our spicy miso mushroom burger or this pad thai fakeaway.
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