Guacamole with Veggie Chilli and Walnut Burritos
Who says Mexican food needs to be greasy? These mouthwatering burritos come to life with the addition of a fresh and chunky guacamole
- Serves:
- 4
- Ready in:
Ingredients
- 2 avocados
- 1 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
- 1
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.
- 2
Next, chop the walnuts coarsely and toast in the microwave for about two minutes.
- 3
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.
- 4
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.
Guacamole with Veggie Chilli and Walnut Burritos was taken from 67 of COOK VEGETARIAN
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- 2 avocados
- 1 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
- 1
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.
- 2
Next, chop the walnuts coarsely and toast in the microwave for about two minutes.
- 3
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.
- 4
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.
Who says Mexican food needs to be greasy? These mouthwatering burritos come to life with the addition of a fresh and chunky guacamole
Guacamole with Veggie Chilli and Walnut Burritos was taken from 67 of Cook Vegetarian
DOWNLOAD THIS ISSUE NOW! AVAILABLE ON YOUR NEWSSTAND...
