Vegan Burritos


For the guacamole:

  • 1-2 ripe avocados
  • 1 clove garlic
  • Juice of 1/2 lemon, or to taste
  • 2 tbsp extra virgin olive oil
  • Plenty of black pepper
  • Large pinch salt
  • Optional: handful chopped cherry tomatoes and 2 shallots, finely diced

For the salsa:

  • Handful cherry tomatoes
  • 2 shallots or 1/4 onion, very finely diced
  • optional: 1-2 chillies, de-seeded and finely diced with gloves on
  • Juice of 1/2 a lemon
  • Chopped fresh coriander

To serve:

  • Corn tortillas – More than 2 per person
  • Red chilli sauce (if salsa contains no chilli)
  • Cucumber
  • Salad leaves, mustard cress or watercress


1. Cook the bean thing and keep bubbling away while you prepare the trimmings.

2. To make the guacamole, whizz everything in a food processor or blender until very smooth, adding a little water if too stiff. Scrape into a bowl and mix in the chopped tomatoes and shallots, if using

3. To make the salsa, stir together all the ingredients in a medium-sized bowl. Taste and if too hot add extra lemon juice.

4. Wash and prepare salad leaves, peppers and cucumber.

5. Heat the corn tortillas on an open flame with tongs or toast in a dry frying pan on both sides. Serve directly to the table and keep warm in a clean tea towel.

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