Vegan Burrito Recipe | olivemagazine

Ingredients

• 150g quinoa
• olive oil
• 1 onion chopped
• 2 cloves garlic crushed
• 1 tsp ground cumin
• ½-1 tsp cayenne pepper
• 2 vine tomatoes roughly chopped
• 400g tin black beans rinsed and drained
• 200g tinned or frozen and defrosted sweetcorn
• 1 lime juiced
• a small bunch coriander chopped
• 1 ripe avocado peeled, stoned and roughly chopped
• 1 small red chilli seeded and finely chopped
• 4 large flour tortillas