Guacamole with Veggie Chilli and Walnut Burritos
Serves: 4
Who says Mexican food needs to be greasy? These mouthwatering burritos come to life with the addition of a fresh and chunky guacamole
Ingredients:
2 avocados1 tbsp red onion, finely chopped
1 large tomato, deseeded and diced
3 tsp Gourmet Garden Chilli
3 tbsp Gourmet Garden Coriander
lime juice, to taste
110g walnuts
200g Quorn ‘chicken’ fillets, defrosted and sliced
1/2 tsp ground cumin
1/2 tsp sweet paprika
2 tsp Gourmet Garden Garlic
1 pack small 8in flour tortillas, warmed
method:
- Cut the avocado in half, remove the stone and cut criss-cross marks in the avocado. Turn the skin inside out to scoop out the cubes. Add the onion, tomato, 1 tsp Gourmet Garden Chilli and 1 1/2 tsp Gourmet Garden Coriander then fold. Season with lime juice and mash gently with a fork. Guacamole should be coarse.
- Next, chop the walnuts coarsely and toast in the microwave for about two minutes.
- Season the Quorn ‘chicken’ slices with cumin, paprika, 1 tsp Gourmet Garden Garlic, 1 tsp Gourmet Garden Chilli and a pinch of salt and pepper. Rub the mixture evenly over the surface and cook, in a non-stick pan without oil, until crisp.
- Combine the remaining Gourmet Garden Garlic, Chilli and Coriander with walnuts. Arrange warmed flour tortillas, guacamole, Quorn ‘chicken’ slices and the walnut mixture on a large chopping board, adding sour cream and lettuce. Take to the table for everyone to fill and fold their own.
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