Anna Jones' vegetarian burritos recipe
 These vegetarian burritos are a dream to make and eat. It’s one of those glorious things that manages to balance hearty with fresh, spicy with sharp, smoky with sweet. If you chose to use tofu, this recipe makes vegan burritos. Each serving provides 529 kcal, 20g protein, 49g carbohydrate (of which 5g sugars), 25g fat (of which 12g saturates), 12g fibre and 2.4g salt. 2 garlic cloves, sliced 1 red chilli, sliced2 tsp coconut oil½ tsp smoked paprika400g tin borlotti beans, undrained2 handfuls cherry tomatoes, roughly chopped2 unwaxed limes, grated zest and juicea small bunch fresh coriander, chopped2 small ripe avocados, stones removed200g/7oz feta cheese or firm tofu2 large pinches red chilli flakes200g/7oz spring greens, stems removed and shreddeda few sprigs fresh oregano, leaves only4 large wholemeal or seeded tortillas 2 garlic cloves, sliced 1 red chilli, sliced 2 tsp coconut oil ½ tsp smoked paprika 400g tin borlotti beans, undrained 2 handfuls cherry tomatoes, roughly chopped 2 unwaxed limes, grated zest and juice a small bunch fresh coriander, chopped 2 small ripe avocados, stones removed 200g/7oz feta cheese or firm tofu 2 large pinches red chilli flakes 200g/7oz spring greens, stems removed and shredded a few sprigs fresh oregano, leaves only 4 large wholemeal or seeded tortillas Method Put the garlic and chilli in a medium frying pan with a little coconut oil. Cook until starting to brown, then add the smoked paprika, borlotti beans with their liquid and the juice of one lime and let it blip away for 10 minutes to heat through.Mix the tomatoes with the juice of half a lime and the coriander. Mash the avocados with the juice of the other lime half. Sprinkle the zest of one lime over the feta or tofu and scatter over a couple of large pinches of chilli flakes. Put the remaining coconut oil into a large frying pan and fry the feta or tofu for 3 minutes each side, until just brown, being careful not to move it too much otherwise it will break up.Once the feta or tofu is browned on both sides, remove and keep warm. Add the spring greens and oregano to the same pan, with a little more oil if needed, and add the remaining lime zest, another good pinch of chilli flakes and 2 tablespoons water. Cook until the water has evaporated and the greens are starting to crisp. Wrap a little bit of everything up in the tortillas and serve. Put the garlic and chilli in a medium frying pan with a little coconut oil. Cook until starting to brown, then add the smoked paprika, borlotti beans with their liquid and the juice of one lime and let it blip away for 10 minutes to heat through. Put the garlic and chilli in a medium frying pan with a little coconut oil. Cook until starting to brown, then add the smoked paprika, borlotti beans with their liquid and the juice of one lime and let it blip away for 10 minutes to heat through. Mix the tomatoes with the juice of half a lime and the coriander. Mash the avocados with the juice of the other lime half. Mix the tomatoes with the juice of half a lime and the coriander. Mash the avocados with the juice of the other lime half. Sprinkle the zest of one lime over the feta or tofu and scatter over a couple of large pinches of chilli flakes. Put the remaining coconut oil into a large frying pan and fry the feta or tofu for 3 minutes each side, until just brown, being careful not to move it too much otherwise it will break up. Sprinkle the zest of one lime over the feta or tofu and scatter over a couple of large pinches of chilli flakes. Put the remaining coconut oil into a large frying pan and fry the feta or tofu for 3 minutes each side, until just brown, being careful not to move it too much otherwise it will break up. Once the feta or tofu is browned on both sides, remove and keep warm. Add the spring greens and oregano to the same pan, with a little more oil if needed, and add the remaining lime zest, another good pinch of chilli flakes and 2 tablespoons water. Cook until the water has evaporated and the greens are starting to crisp. Once the feta or tofu is browned on both sides, remove and keep warm. Add the spring greens and oregano to the same pan, with a little more oil if needed, and add the remaining lime zest, another good pinch of chilli flakes and 2 tablespoons water. Cook until the water has evaporated and the greens are starting to crisp. Wrap a little bit of everything up in the tortillas and serve. Wrap a little bit of everything up in the tortillas and serve. Recipe tips I don’t like rice in my burrito – to me it’s a filler. I’d rather pack it full of flash-fried chilli greens, avocado and smoky lime-spiked beans, but if you are particularly hungry then a scattering of cooked brown rice or quinoa would work here.