Looking for inspiration for a tasty supper? This recipe for Spicy Mexican Burritos from our popular calendar was submitted by Michael Caleigh and would work just as well the following day as a speedy lunch, too. Keep an eye out for more recipes over the upcoming weeks.

INGREDIENTS

For the burritos

½ red onion
3 cloves of garlic
1 or 2 habanero chilli (optional)
1 tbsp burrito spice mix (see recipe below)
1 yellow bell pepper
1 red bell pepper
1 can red kidney beans
1 cup of brown rice
4 tortilla wraps

Optional:

1 avocado
handful mixed salad
refried beans
pickled jalapenos
Vegan Quorn pieces or vegetarian duck

To finish

chopped coriander
Cholula sauce
pickled jalapenos

For the spice mix

2 tsp chilli powder
2 tsp smoked paprika
2 tsp cumin
2 tsp oregano
1 tsp garlic powder
1 tsp onion powder
1 tsp cayenne or habanero pepper
1 tsp salt
1 tsp chilli flakes

METHOD

For the burritos

Whilst the rice is cooking, finely dice the onions and chop the garlic and chillies. Fry them on low heat until soft. I use low heat to get a sweeter taste. Once soft add the pepper slices and fry off. Add the spice mix and fry for a further couple of minutes before adding the beans until all the flavours emerge. If you decide to use Quorn pieces fry it in a separate pan and add to the mix. Heat the refried beans. Chop the salad and one onion, and start making up the burritos.

Heat each wrap in a pan for a couple of seconds and place on a plate. Add the salad and onion slices and then the bean mix. Add some rice and fold the burrito. You can also add the avocado slices. I usually add everything in lines next to each other in the centre of the wrap.

To finish

After wrapping the burrito, top with hot sauce and jalapenos and sprinkle some chopped coriander on top. On the side, you can add refried beans or incorporate them into the burrito as you wish.

Please let us know how you get on with the recipe and share photos with the community!