Friday Night Burritos

INGREDIENTS

FOR THE SOUR CREAM

• 130gr Cashew Nuts

• Juice of 1/2 Lemon

• 1 Teaspoon Apple Cider Vinegar

• Salt and Pepper

FOR THE SALSA

• 200gr Cherry or Plum Tomatoes, quartered

• 1/2 Mango, finely diced

• 1/2 Red Onion, finely diced

• 1 Avocado, finely diced

• 50gr Sweetcorn

• Juice of 1 Lime, plus extra to serve

• Small bunch of coriander, chopped

FOR THE GARLICKY BEANS

• 5 garlic cloves, crushed

• 2 Tablespoons Olive Oil

• 1/4 Teaspoon Cayenne Pepper

• Juice of 1 Lemon

• 2 x 400gr Cans of Black Beans, drained and rinsed

• 3 Teaspoons Brown Rice Miso Paste

• 3 Teaspoons Tomato Puree

• Soft small gluten free tortillas

INSTRUCTIONS

1. First make the sour cream. Place the cashews in a bowl, completely cover with water and soak for at least 6 hours. Drain and rinse the cashews and place in a blender with 100ml water, the lemon juice, apple cider vinegar, 1/2 teaspoons alt and a grinding of black pepper. Blend until smooth, occasionally scraping down the sides with a spatula. Transfer to a bowl, cover and store in the fridge until needed.

2. For the salsa. Season the tomatoes with salt and combine with all the other ingredients, apart from the coriander, in a medium bowl. Add half the coriander (reserve the remainder for serving) season and store well to combine. Cover and set aside.

3. For the garlicky beans. Place the garlic in a saucepan with the olive oil, cayenne pepper, lemon juice, salt and pepper. Gently heat for a minute or so until it starts bubbling. Add all the other ingredients and cook over a medium heat for about 10 minutes, stirring every couple of minutes. You ant the beans to be slightly softened and broken up and fully coated in the miso and tomato puree.

4. Place a spoonful of cashew cream on each tortilla followed by beans, salsa and coriander.

SERVES 4