Makes 8
Vegan Bean and California Raisin Burritos
Preparation time: 10 minutes
Cooking time: 10 minutes
Ingredients
1 tbsp olive oil
1 orange or yellow pepper, seeded and diced
1 small onion, finely chopped
2 cloves garlic, crushed
1/2 tsp chilli powder
1 tsp ground cumin
400g can chopped tomatoes
125g California Raisins
400g can red kidney beans, drained and rinsed
1 pkt 8 tortillas
1/2 iceberg lettuce, shredded
Method
- Heat the oil in a frying pan, add the pepper and onion and stir fry for 3 minutes until browned. Add the garlic and spices and cook for 30 seconds then mix in the tomatoes, raisins and red kidney beans.
- Simmer the mixture for 5–8 minutes or until the juices from tomatoes have become pulpy.
- Heat the tortillas as directed on the packet or heat a griddle pan and warm them on each side. Place some shredded lettuce in the middle of a tortilla, add a large spoonful of the bean mixture. Fold one end onto the mixture and then fold over two sides leaving one end open. Eat at once. Serve with grated vegan cheddar cheese if wished.