Vegan Burrito Bake

Ingredients

• 250g Co-op microwave golden vegetable rice
• 198g can sweetcorn, drained
• 1 green pepper, finely chopped
• 3 spring onions, sliced
• 400g can Co-op red kidney beans, drained and rinsed
• 30g sachet Co-op Mexican inspired fajita seasoning spice mix
• 1 tbsp Co-op olive oil
• 250g Co-op Italian passata
• 4 Co-op plain tortilla wraps
• 40g grated vegan cheese alternative
• 1 tbsp chopped coriander
• 4 tbsp vegan yogurt alternative
• Mixed salad, to serve

Method

1. Preheat the oven to 200°C/fan 180°C/gas 6
2. Cook the rice according to the pack instructions
3. Tip into a large bowl and stir in the sweetcorn, green pepper and spring onion
4. Put the kidney beans in a separate bowl and roughly mash with a fork
5. Stir the spice mix and oil into the passata, then pour a quarter of it into the bottom of a medium rectangular baking dish
6. Spoon over a third of the rice mixture
7. Lay the wraps out and divide the kidney beans and the rest of the rice mixture between them
8. Fold up and arrange with the seams facing down in the baking dish
9. Pour over the rest of the sauce and sprinkle with the vegan cheese alternative
10. Bake for 20 mins, until golden and bubbling
11. Garnish with the coriander and yogurt alternative, and serve with the mixed salad