For the rice
1 tbsp olive oil
100g (3 1/2 oz) jasmine rice
100g (3 ½ oz) vegan hot salsa
½ tsp sea salt
For the beans
200g (7oz) canned kidney beans
2 tbsp olive oil, plus extra for frying
½ tsp garlic powder
½ tsp onion powder
Pinch of sea salt
Sriracha sauce, to taste ( hot chilli sauce, ½ avocado
1 very large or small tortillas
Parsley for sprinkle (optional)
1.To make the rice, heat the oil in a pan and sauté the rice over a medium heat. Add 130ml (4 ½ fl oz) water, the salsa, and salt. Bring to the boil over a high heat, then cover, reduce the heat to a simmer, and cook for 10-15 minutes until done.
2.In the meantime, peel and finely chop the onion. Drain the beans in a sieve. Heat the 2 tbsp of oil in pan and sauté the onion and beans over a high heat. Reduce the heat to a medium and add the garlic and onion powder, salt and sriracha sauce to taste. Pour in some 80ml (2 ½ fl oz) water and let everything simmer for 2-3 minuets. Mash the bean mixture with potato masher to produce a lumpy purée. If it seems too dry. Add a little more water. Adjust the seasoning again.
3.Remove the stone stone and peel from the avocado half and slice it. Warm the tortillas, or or tortillas, and lay it on your work surface. Spread the rice in a thick layer in the centre and top with beans. Lay avocado segments on top and drizzle over sriracha sauce before scattering with parsley. Fold in the left and right sides of the tortilla over the filling. Then, fold up the lower half and press down lightly before rolling up from the lower edge. If you like you can heat a bit of oil in a pan and fry the burrito over a high heat: this will help it hold together and add flavour. Wrap in foil and pack for lunch.