Recipes

Chilli California Walnut, Rice & Avocado Burritos

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Total Time

30 Mins

Serves

8

Serving Size

263 g

Prep Time	15 Mins
Cook Time	15 Mins
Total Time	30 Mins

INGREDIENTS

100 g California Walnuts
300 g mushrooms
1 tbsp oil
2 cloves garlic crushed
1 tsp ground cumin
1 tsp chilli powder
400 g can chopped tomatoes
2 tbsp tomato puree
400 g can red kidney beans drained and rinsed
400 g can black beans drained and rinsed
2 tbsp chopped coriander
8 large tortilla wraps
250 g pouch microwaveable long grain rice
1 ripe avocado sliced

PREPARATION

Place the walnuts in a food processor and mix to give a coarse crumb. Repeat with the mushrooms and mix into the walnuts.
Heat the oil in a large saucepan and fry the walnut mixture and garlic for 5 minutes. Add the spices and cook for 1 minute.
Stir in the tomatoes, tomato puree and both beans and cook gently for 10 minutes, stirring occasionally. Season and stir in the coriander.
Spread the chilli mince down the centre of the tortilla wraps, top with the rice and sliced avocado, fold over the side and wrap up. Cut each in half to serve.

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Tip: Maximize California Walnuts fresh taste and quality by keeping them in your refrigerator or freezer.