QUORN BURRITOS WITH AVOCADO CHILLI SALSA

Preparation Time: 25 minutes
Cooking Time: 25 minutes

Serves 2 as a main course (makes 4 burritos)

Ingredients
Burritos
150g packet Quorn Fajita strips
½ medium onion, finely chopped
1 large clove garlic, finely chopped
10g/ ½ oz blanched almonds, chopped
½ tsp cumin powder
¼ tsp ground cinnamon
2 tsp raisins
1 ½ tsp tomato puree
150g/6 oz cooked pinto or kidney beans (drain & rinse if using canned)
4 garlic/herb flavoured wraps
salsa
100g/4 oz cherry tomatoes, quartered
1 small lime, juice only
1 ½ tbs fresh coriander, finely chopped
½ ripe avocado, diced
½ small green chilli, finely chopped
to serve
125ml half fat crème fraiche

Method

1. Heat 1 tbsp of olive oil in a large frying pan and fry the Fajita strips for 5 minutes.

2. In a medium sized saucepan sauté the onion in 2 tsp olive oil until golden. Add the garlic and almonds and cook for a further 2 to 3 minutes. Stir in the spices to coat the mixture before adding the raisins, tomato puree, 1 tablespoon of water and the cooked beans.

3. Let the bean mixture simmer for 5 minutes, stirring occasionally so that the beans begin to break up slightly. Add the Fajita strips and ensure burrito filling is hot.

4. Warm the wraps for 30 seconds under the grill or in the microwave so that they are pliable, but not crisp. Spoon a quarter of the filling into the centre of the wrap and fold in both sides. Fold the bottom up and the top down to form a parcel.

5. Heat a large griddle pan and brush each burrito lightly with olive oil. Cook for 2 to 3 minutes on each side until hot. Alternatively, cook on a hot barbeque.

6. Mix together all the salsa ingredients and serve a large spoonful with each burrito, topped with a helping of crème fraiche.

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