Veggie Chilli Burritos with the full works

Friday night was a comfort food night, so we went for a nice warming (and very filling!) veggie chilli with  rice, lettuce, sour cream & chive and guacamole, mmmm!  Being Friday (and that I am still to complete my herb and spice rack, I did cheat with the chilli spices and bought a ready mixed batch) You have to do these things sometimes 😉

This is a perfect meal to have with friends as you can all really get stuck in and eat as much as you want.  It is great to offer leftovers for the next day, too – with the flavours intensify!

Veggie Chilli Burritos

 Ingredients:

olive oil

1 packet of Quorn/Soya mince

1 packet of chilli spice mix

1 large onion

1 large yellow sweet pepper

1 fresh chilli

400g tin of chopped tomatoes with garlic/herbs

400g tin of kidney beans (drained and rinsed)

4 spring onions (diced, reserving some of the green tips for presentation)

seeded tortilla wraps

boiled rice

lettuce

sour cream & chive and guacamole dip

Method:

Dice the onions, pepper and finely dice the chilli

Pour 3 tbsp Olive oil into a large pan on a medium heat

Add the onion,pepper and chilli to the pan, stirring

Fry until softened (approximately 7 minutes)

Add the spice mix and stir though well

Add the tinned tomatoes, spring onions and a splash of boiling water to make sure nothing sticks

Leave to simmer, covered, for 5 minutes

Stir the mixture adding another small amount of boiling water if anything is sticking at the bottom

Add the kidney beans, stir well, bring back to a simmer for a further 7 minutes partially covered

Serve with freshly boiled rice, grated cheddar, sliced lettuce, sour cream & chive and guacamole dip and fold it all into warm seeded tortilla wraps