Pinto bean and spinach burritos

Ingredients

For 4 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml.

• 4 large wheat tortillas, without lard or milk
• 500 g cooked, drained pinto beans
• 150 g fresh spinach
• 150 g cooked, drained sweetcorn
• 1 small onion
• 2 garlic cloves
• 1 pepper
• 200 g canned chopped tomatoes
• 1 tbsp tomato purée
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Chilli flakes to taste
• 1 tbsp olive oil
• Juice of 1 lime
• 1 avocado
• 80 g grated vegan cheese, optional
• Salt and pepper to taste

Step-by-step method

1. Chop onion, garlic and pepper. Soften in a wide frying pan with olive oil for about 5 minutes.
2. Add cumin, paprika, chilli and tomato purée. Stir for 1 minute, add chopped tomatoes and cook until some of their liquid evaporates.
3. Add beans, sweetcorn and spinach. Cook until the leaves wilt and the filling is moist but has no loose liquid; lightly mash some of the beans.
4. Remove from the heat, season with half the lime juice and cool slightly. Briefly warm the tortillas to make them flexible.
5. Divide filling among tortillas and add optional vegan cheese. Fold the sides inward and roll firmly without tearing.
6. Toast in a frying pan, seam-side down first, for 2–3 minutes per side. Serve with sliced avocado and the remaining lime juice.