But­ter­nut bur­ri­tos

Serves 4 Ready in 40 min

Essentials (South Africa) - - FOOD | EVERYDAY & EASY -

400g chopped but­ter­nut 1 onion, chopped

1 tbsp olive oil, plus 1 tsp ½ tsp pa­prika ½ tsp cumin seeds ½ tsp ground coriander 100g long-grain rice 2 tbsp fresh coriander 1 av­o­cado, stoned, diced and mashed

4 flour tor­tillas

For the salsa

2 fresh ripe toma­toes, chopped and deseeded 1 gar­lic clove, crushed Juice of ½ a lemon 1

Heat oven to 200°C. Put the but­ter­nut and onion in a roast­ing tin with 1 tbsp oil and toss. Stir in the spices and sea­son. Roast for 30 min, toss­ing ev­ery so of­ten. 2 Mean­while, cook the rice ac­cord­ing to pack

in­struc­tions. When ready, toss it through the cooked but­ter­nut with the fresh coriander. You can cool and chill for later at this stage. 3 To make the salsa, mix the ripe toma­toes with 1 tsp oil, gar­lic and a squeeze of lemon. Mix the av­o­cado with a lit­tle lemon juice. 4

Lay out a flour tortilla and spread with the salsa, then add the avo and about a quar­ter of the but­ter­nut mix­ture. Wrap the tortilla up in a sheet of foil and twist the edges to seal. Toast the foil par­cel in a fry­ing pan, turn­ing, un­til hot all the way through.

1 820kJ per serv­ing 14g fat 4g sat fat

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