Burritos are always a firm family favourite, easy to make and packed with freshness and flavour. This vegetarian version combines black beans with mixed veg, perfect for an easy veggie dinner.
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Easy
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Ingredients
fries 500 g
olive oil 1 tbsp
plain tortilla wraps 4
cajun seasoning 1 tbsp
iceberg lettuce 1 handful
red onion 1 (sliced)
avocado 1 ½ (sliced)
tinned sweetcorn 200 g
black beans 400 g (drained)
bell pepper 1 (sliced)
quinoa 100 g
Method
Preheat the oven to 220°C/200°C fan.Cook your fries according to the packet instructions, for approx 25 - 30 minutes, until golden brown.
Rinse the quinoa and then simmer in boiling water for 15 minutes. Drain and set aside.
Meanwhile, chop the red onion and the bell pepper. Heat the olive oil in a frying pan on a medium heat. Add the red onion, bell pepper and Cajun seasoning to the pan and cook for 5 - 7 minutes.
Slice the avocado.
Stir the black beans and sweetcorn into the pan and cook until heated through. Tip the cooked quinoa into the pan and mix well.
Heat the wraps according to the packet instructions. Build your burritos with the bean mixture, avocado and lettuce.
