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
Steps
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.
Cashew sour cream: simply blitz all the sour cream ingredients in a grinder until smooth and set aside.
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.