Weeknight Burritos for One

SERVES: 2 Burritos

Cold Burritos

As little or as many of the below ingredients work well.....

1x small tin of four bean mix, drained well

1x small tin corn, drained well

½ small capsicum, diced

1 small carrot, grated

½ zucchini, grated

2-3 button mushrooms, diced

1-2 shallots, diced finely

1 cup shredded iceberg lettuce

1 tomato, sliced

½ avocado, sliced

jalapenos and olives, sliced

Sauces – Salsa and hummus

Wholemeal tortillas

Using 2x dinner plates, place all ingredients on one plate, ready for making your burritos, and the tortillas on another plate. Then for each burrito start with a spread of salsa on your tortilla, then hummus, then place ingredients on 1/3 of tortilla, then fold tortilla over ingredients and wrap edges so you can pick it up like a pocket.

Hot Burritos

½ cup re-fried beans (buy these in the supermarket isle with the mexican food kits, tacos, tortillas etc)

1 tsp cumin powder

1 tsp turmeric powder

pinch of chilli powder

1x small tin of four bean mix, drained well

1-2 shallots, diced finely

½ small capsicum, diced

1 small carrot, grated

½ zucchini, grated

2-3 button mushrooms, diced

1 TBSP olive oil

1 cup shredded iceberg lettuce

1 tomato, sliced

½ avocado, sliced

jalapenos and olives, sliced

Sauces – Salsa and hummus

Wholemeal tortillas

In a large fry pan heat oil, then add shallots and re-fried beans, cook for 2-3 minutes, then add spices and four bean mix well, add capsicum, and mushrooms, cook for 2-3 minutes more, add carrot and zucchini and cook for 2 more minutes, then turn off heat.

Serve with tomato, avocado, lettuce and sauces as per cold burrito instructions.