Plant-packed burrito

Ingredients

• 1 tbsp extra virgin olive oil
• 1 red onion, finely diced
• 2 garlic cloves, crushed
• ½ small red chilli, chopped
• ¼ tsp cayenne
• ¼ tsp chipotle flakes
• ¼ tsp paprika
• 1 tbsp tomato puree
• 200g tinned chopped tomatoes
• 400g kidney beans, drained
• 2 tbsp pumpkin seeds
• 100g tinned sweetcorn, drained
• 1 tbsp chopped fresh coriander
• ¼ red onion, finely diced
• 1 tbsp red wine vinegar
• 1 avocado
• 1 tbsp coriander, chopped
• 1 lime, juiced
• 2 wholemeal wraps or pitta
• 1 lime, cut into wedges
• 2 tbsp plain yoghurt (we used Bio&Me Kefir Live Yogurt Original)