SIMON RIMMER’S NO-BREAD BURRITO
SERVES 4
• ½ red onion, finely chopped• 1 chilli, finely chopped• 1 beef tomato, finely chopped• 2 ripe avocados, finely chopped• Juice of 1 lime• 250g cooked brown rice• 400g can kidney beans, washed and drained• 400g can chopped tomatoes• 6 pickled jalapeno slices, chopped• 6 large British Lion eggs• 2tbsp parsley, chopped• 1-2tbsp vegetable oil• Chopped coriander, reduced-fat sour cream, hot chilli sauce and lime wedges, to serve STEP 1 For the filling, place the onion, chilli and tomato in a bowl. Season, then mix well. Add the avocados, squeeze over the lime juice, then mix again. In another bowl, combine the rice, kidney beans and chopped tomatoes with the jalapenos.
STEP 2 To make the burritos, beat the eggs and parsley together, then season. Heat a little oil in a non-stick frying pan and…
