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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.
Print Recipe
Prep Time 5 minutes
Cook Time 8 minutes
Resting Time 4 hours
Total Time 13 minutes
Servings: 4 people
Cuisine: Mexican
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 tortilla wraps
  • 1 red onion
  • ½ red bell pepper
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp dried oregano
  • ½ tsp salt
  • Pinch of paprika or cayenne pepper
  • ½ tsp ground black pepper
  • 1 handful ripe cherry tomatoes
  • 1 avocado
  • Jalapeno pepper from jar
  • 2 tbsp chopped fresh coriander or parsley
  • Lime wedges to serve

Method
 

  1. Thinly slice the onion and red pepper.
  2. 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!
  3. 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.
  4. Take the tomato & onion mixture off the heat.
  5. 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.