• 400g can of pinto or kidney beans (rinsed and drained)
  • 1tbsp olive oil
  • 1 onion finely chopped
  • 2 garlic cloves
  • 2 tsp cumin
  • 2 tsp smoked paprika
  • 1 tbsp of tamari
  • 1 lime juice
  • 1 ripe aovcado
  • Some chopped romaine lettuce
  • Tortilla wrap
  • Fresh cherry tomatoes
  • For the cashew cream:
  • 125g raw cashew nuts, soaked in water for a minimum of 2 hours
  • 240ml unsweetened soya milk or water
  • Juice of one small lemon
  • 1 tsp apple cider vinegar
  • Pinch of salt


  1. Heat the oil in a frying pan and cook the onion and garlic for 2 mins. Add the cumin and cook for 1 min more. Tip in the beans, paprika, tamari and a splash of water. Using a potato masher, break the beans down as they warm through to make a rough purée. Squeeze over the lime juice.
  2. Cashew sour cream: simply blitz all the sour cream ingredients in a grinder until smooth and set aside.
  3. Heat both sides of the burrito wrap in a large frying pan until each side has browned a little. Add the beans, avocado, tomatoes, lettuce to the wrap then pour over some salsa and drizzle over the cashew sour cream.