My gluten free and vegan spicy bean burrito recipe is the perfect lunch on the go and it's so easy to make at home. It's dairy free too!
Grab a saucepan (around 30cm wide). Start by frying your diced pepper in the garlic-infused olive oil for a minute or two until slightly softened.
Mash your avocado in a bowl and add 1 tsp of lime juice. Set this aside until later.
Add all of your spices and chilli puree to the saucepan. Stir for 30 seconds until the pepper is well coated.
Next, add your chopped tomatoes and boiling water to the saucepan and stir in. Immediately add your long grain rice and stir in. Bring to the boil.
Once it's boiling, turn the heat down and simmer until all the liquid has evaporated and your rice is cooked. Make sure you're constantly stirring it every now and then so it doesn't stick to the pan. This should take around 20 minutes.
Add in your butter beans and sweetcorn and cook for a further 5 minutes whilst stirring. Turn off the heat and allow this to cool slightly.
It's time to wrap and roll! (literally) Place a line of your spicy rice in the middle of the wrap, leaving an inch gap from the sides of the wrap. It should be about an inch tall too.
Add your mashed avocado and grated vegan cheese on top.
Take the edge of the wrap closest to you and overlap your filling. Tuck it underneath your filling slightly and roll forward until you're left with a nice oblong shape.
Tuck in the remaining tops and bottom of your wrap. Cut in half and enjoy!