Ingredients

• 4 tortilla wraps
• 1 cup brown rice cooked
• 1 cup white beans cooked
• 1 cup mixture of green, red and yellow bell peppers chopped
• 1 cup coriander chopped
• 1 avocado chopped
• 1 jalapeno chopped
• 1/2 cup corn cooked
• 1/2 cup black olives
• 1/2 cup tomato sauce
• 1/2 cup celery
• 4 tbsp sour cream
• 2 tbsp red chilli sauce
• 2 tbsp oil
• 1/2 tsp cumin powder jeera
• sea salt, pepper and paprika to taste

Instructions

1. Preheat oven to 180°C. Grease two casserole dishes with oil.
2. In a large pot, over medium-high heat, sauté bell peppers, jalapeño, coriander and white beans with cumin powder for 5-7 minutes.
3. Stir in tomato and red chili sauce. Add sea salt, pepper and paprika to taste.
4. Turn off the heat and stir in the corn.
5. Lay the tortilla wraps on a plate. Stuff it with rice, vegetable and white bean filling, sour cream, olives, chopped avocados and celery.
6. Roll the tortillas and place them in the casserole dish seam down.
7. Bake it uncovered for 25 minutes.
8. Garnish with avocado and coriander and serve the burritos.

Recipe Notes

Recipe by Pankti Jhonsa Kamani