Avocado and salsa burrito
If you’re after a quick and easy, yet super tasty vegan meal for breakfast, brunch or lunch – do try this avocado and salsa burrito. It’s healthy, zingy and can be on the table within 15 minutes. I used gluten-free sweet potato tortillas, but normal corn or flour tortilla wraps would work too.
Ingredients
Method
- Thinly slice the onion and red pepper.
- Heat a spoonful of olive oil in a frying pan and gently sauté the onion and red pepper for 5 minutes, then add the herbs & spices. Cut the tomatoes in half or quarters and add to the pan, then stir for a minute or so. Add a splash of water, if needed. The tomatoes should not get too soft!
- Meanwhile, warm up the tortillas in an another flat pan or in the oven. Cut the avocado into chunks or slices, then drizzle some lime juice over them to prevent discolouring.
- Take the tomato & onion mixture off the heat.
- Divide the mixture between the tortilla sheets, spooning it in the middle of them. Top with avocado & jalapeno slices, then scatter some fresh herbs all over. Drizzle with some lime juice, then roll them up and serve.