Vegan Burrito

Vegan Burrito

Pre cook time: 20 mins
Cook Time: 22 mins
Servings: 4 servings

Ingredients:

• 4 large or 8 small tortillas wrap
• 2 large handful spinach leaves, shredded
• 1 avocado, thinly sliced, optional
• sweet chili sauce, to serve

For the black beans chili sauce:

• 1 tbsp oil
• 1 garlic clove, crushed
• 1 tbsp chili paste
• 400 g tomatoes, blanched chopped
• 400 g kidney beans, cooked & drained
• 1 coriander, chopped

For the lime and red onion rice:

• 250 g wholegrain rice, cooked & drained
• 1 lime, juiced
• ½ red onion, very finely chopped
• 50 g almonds, roughly chopped

Preparation:

1. Add garlic & oil in a microwave safe glass bowl cook at 100% micro power level on for 3 mins, then stir in the red chili paste & chopped blanched tomatoes, stir and cook further for 4 mins at 100% micro power level.
2. Finally add the beans and cook for 3 mins at 100% micro power level season with salt stir in coriander leaves and place aside.
3. In another bowl add cold cooked rice with lime juice, red onion and nuts and season well and heat up for 4 mins at 50% micro power level.
4. Lay out the tortillas and sprinkle over some spinach, add some avocado slices and some rice, then top with the bean mix. Add some liquid of bean sauce. Roll the bottom up and then fold the sides in to stop the filling falling out as you roll.
5. Wrap tightly in foil, Place the roll in microwave oven and warm them using convection mode for 8 mins at 140°C. Cut in half and serve.