- 50g Brazil nuts, roughly chopped
- large handful kale, woody stalks removed and leaves shredded
A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…
- 1 lime, juiced
The same shape, but smaller than…
- 4 large or 8 small wholemeal tortilla wraps
- ½ pack coriander
- spiced tomato rice (see our recipe)
- refried beans (see our recipe with Brazil nuts)
- 1 yellow pepper, sliced
- 1 avocado, sliced (optional)
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- hot sauce, to serve
For the dressing
Now toast 50g Brazil nuts in a dry frying pan until golden and set aside. Meanwhile make a cheese dressing by whisking the cream cheese together with the milk until smooth, then cover and keep in the fridge until needed.
Put the kale in a bowl and squeeze over half the lime juice. Scrunch together with your hands to soften the leaves a little.
Lay out the tortilla wraps and divide everything between them, including the cheese dressing, hot sauce and remaining lime juice. Season to taste.
Fold in the ends and roll them up into a tight, fat cylinder shape. You may find it easier to wrap in foil too, or toast them in a dry frying pan to lightly brown the burritos and seal in the fillings, if you like. Cut each one in half before serving.
Easy cheese dressingWhisk 150g cream cheese together with 50ml milk until smooth, then cover and set aside in the fridge until needed.