Easy Vegan Chilli Burritos
Ingredients
- 215 g refried beans
- 250 g pouch Mexican-style pre-cooked rice or plain pre-cooked rice
- 4 tortilla wraps
- 1 avocado
- sliced jalapeños from a jar
- 8 cherry tomatoes
- handful baby spinach
Preparation
Tip the refried beans into a small bowl, cover and microwave for 1.5 minutes.
Cook the rice according to packet instructions.
Mash the avocado in a small bowl and season with salt and black pepper.
Halve or quarter the cherry tomatoes.
Lay the tortilla wraps out ready for assembly.
Spoon a quarter of the refried beans onto each of the 4 wraps.
Add a quarter of the mashed avocado to each wrap.
Add a quarter of the Mexican rice to each wrap.
Finish with a few jalapeños, cherry tomato pieces and a few spinach leaves.
Take one wrap and fold in the sides.
Fold up the bottom so that the fillings are enclosed.
Roll up the whole wrap until it is tightly enclosed.
Heat a dry frying pan or griddle pan on a medium heat, then cook each burrito, placing it in the pan seam side down to start.
Turn the burrito until it is toasted all over, and finally turn up to toast each end for a few seconds.
If your burritos start to stick, turn down the heat a little.
Repeat with the remaining burritos.
Tips
You can keep them warm in the oven until ready to serve.
