Roasted sweet potato, borlotti beans and rice combined with spiced red onion, garlic, chilli, avocado, cheddar cheese, lime and coriander wrapped in a tortilla.
Peel 1 medium sweet potato and cut it into 2-inch pieces. Roast, without oil, in a preheated 180 C/ 350 F/ gas mark 4 oven for 45 minutes.
Once cool to touch, slice into smaller pieces.
Heat 1 tbsp butter in a non-stick frying pan. Gently saute 1 red onion, finely chopped, and the roasted sweet potato until the onion has softened and the potato has broken down. Approximately 6 minutes.
Add 2 garlic cloves. finely chopped, 0.5 thumb fresh ginger root, grated and 1 fresh red chilli, finely chopped.
Stir in 400 grams borlotti beans, drained and rinsed. Cook for 3 minutes to heat.
Add 250 grams coriander and lime rice, and heat through for another 3 minutes.
Lay out 6 tortilla wraps and top each with 1/6th of the borlotti bean/rice mixture.
Divide 1 medium avocado, 100 grams mature cheddar cheese and 1 handful fresh coriander leaves between the six wraps.
Squeeze over the juice of 1 lime.
Fold the burrito and wrap in paper.
Video
Notes
Prep in advance - roast the sweet potato a day before and continue with step 2 when you're ready to make the burritos.Make it vegan - use rapeseed oil in step 3 and substitute the cheddar cheese for a vegan alternative like this one.Make it gluten-free - use a gluten-free tortilla.Music to cook to - Use Your Illusion II - Guns n Roses