Veggie burritos

• 1 small red onion finely chopped
• 250 g tomatoes cut into 1cm cubes
• 2 tbsp balsamic vinegar
• 20 g parsley finely chopped
• 2 tbsp olive oil
• 2 avocados stoned, peeled and sliced
• 1 lime juiced
• 1 onion finely chopped
• 1 carrot grated
• 200 g mushrooms roughly chopped
• 4 tbsp tomato purée
• ½ tsp chilli powder (hot or mild, depending on how spicy you like it)
• ½ tsp ground cumin
• 1 tsp paprika
• 400 g can kidney beans drained and rinsed
• 195 g can sweetcorn drained
• pinch of cayenne pepper
• 8 tortillas
• 100 g cooked rice
• 200 g lettuce shredded
• 8 tsp soured cream

Instructions

1. To make the salsa, combine the red onions, tomatoes, vinegar, half the parsley and half the oil, then season to taste. Toss the avocado slices with a splash of the lime juice, and set aside.
2. Heat the remaining oil in a non-stick pan over a medium-high heat and cook the onions for 5 mins, then stir in the grated carrot and mushrooms, and cook for 3-5 mins more until lightly browned. Mix in the tomato purée and spices, and cook for 3-5 mins until the purée turns dark red. Pour in 200ml water, the kidney beans, corn and remaining parsley. Cook for 5-6 mins until the mixture has reduced, thickened and is heated through. Season with the cayenne pepper and salt and pepper to taste.
3. Warm the tortillas following pack instructions and reheat the rice until piping hot. Assemble the burritos by topping the tortillas with the lettuce, vegetable filling and rice. Dot over the avocado slices and soured cream, then fold in one side of the tortillas and roll up. Serve warm, with the salsa on the side.