VEGAN BURRITOS

Vegan burritos image

Pack these vegan wraps with vegetables, rice and chipotle black beans to make a delicious and nutritious lunch.

Provided by Lulu Grimes

Time 40m

Number Of Ingredients 14

Ingredients

4 large or 8 small tortilla wraps
2 large handfuls spinach leaves, shredded
1 avocado, thinly sliced (optional)
hot sauce, to serve
1 tbsp oil
1 garlic clove, crushed
1 tbsp chipotle paste
400g can chopped tomatoes
400g black beans, drained
1 bunch coriander, chopped
250g wholegrain rice, cooked and drained
1 lime, juiced
½ red onion, very finely chopped
50g hazelnuts, roughly chopped

Steps:

To make the beans, heat the oil in a pan and fry the garlic for a minute, then stir in the chipotle paste. Tip in the tomatoes, stir and bring to a simmer. Season with salt. Simmer until thick, add the beans and cook briefly (make sure any water gets cooked off), then stir in the coriander.
If you are using cold cooked rice, then warm it through, stir in the lime juice, red onion and nuts and season well.
Lay out the tortillas and sprinkle over some spinach, add some avocado slices and some rice, then top with the bean mix. Add a shake of hot sauce, if you like. 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.

Nutrition Facts : Calories 513 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 16 grams protein, Sodium 1.7 milligram of sodium