Starters/Snacks Lunch/Dinner Roasted Veg Burrito

Serves : 4

Cooking Time: Ready in 40 Minutes

Roasted Burrito

Ingredients

  • 1 red onion, roughly chopped
  • ½ aubergine, roughly chopped
  • 1 small courgette, roughly chopped
  • 1 pepper, roughly chopped
  • Sea salt and freshly ground black pepper
  • 1 tbsp olive oil
  • 1 tin kidney beans, drained
  • 1 Old El Paso Burrito Kit Bean & Chilli Mild
  • 1 pack Tilda lime and coriander rice
  • 1 pack Jack’s grated mature cheddar
  • 1 pot Jack’s guacamole
  • 1 pot Jack’s sour cream and chive
  • jalapenos, to taste

Method

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6.
  2. Tip the onion, aubergine, courgette and pepper into a large oven tray and toss together.
  3. Season with salt, pepper and olive oil.
  4. Place in the oven to roast for 15 minutes until tender.
  5. Add the beans and sauce from the kit and return to the oven for 5 minutes until hot through.
  6. Meanwhile, heat the rice and tortillas according to pack instructions.
  7. Lay the tortillas out and spoon rice down the centre.
  8. Top with the vegetables, cheese, guacamole, sour cream, salsa and jalapenos.
  9. Carefully, roll the burrito – fold the sides in and roll up from the bottom.
  10. Heat a frying pan until hot. Add the burritos one at a time, and fry on 2 sides until golden brown and crispy.
  11. Serve straightaway.