Now this is lush and so easy to make! A mix of different beans, chili, and rice, all wrapped up in a massive tortilla!
Cook the rice as the instructions on the packet, place to the side once finished.
Meanwhile, heat 3 tablespoons of olive oil in a large pan or wok over a medium heat. Add the onions, garlic, chopped chili pepper, and cumin. Grind in some salt and pepper. Cook, stirring occasionally, until golden, for 10-12 mins. 10 Minutes
Add the tomato paste, and cook for a further 1 minute while stirring.
Add the beans and 1 1/2 cups of water. Bring the whole lot to a boil, once there, reduce heat to medium, and simmer, stirring occasionally, until thickened, (approx 10-12 minutes). Add the sweetcorn and cook for 2-3 minutes. Remove from heat and stir in the scallions. 2 Minutes
Heat the tortillas according to their package instructions.
Mound 1/4 cup rice and 1/2-3/4 cup bean mixture on one side of tortilla. Fold sides and hold them in, the from filled end, holding sides in as you work, tightly roll into a bundle.
Place the burritos on a baking sheet, seam side down, and prepare remaining burritos.
Serve immediately, with salsa and vegan sour cream if you have it.
Wrap individually in clingfilm and freeze for up to 3 months.
Microwave: Remove frozen burritos from clingfilm and place on a microwave-safe plate, covered with a microwave safe bowl. Defrost at high power for 3-4 mins. Uncover and microwave on high for 3-4 mins. 3 1/2 minutes
Oven: Remove frozen burritos from clingfilm and rewrap individually in aluminum foil. Place on a lined baking tray and bake at 200 degrees celcius for 40 minutes. Remove the foil carefully and bake to crisp for 5-10 mins. (To reheat defrosted burritos; remove any wrapping and bake for 10 minutes on 200 degrees celcius).
Serving Size 16-20 individual burritos