One-Pot Veggie Burrito

Ingredients for 6 servings:

• 600 ml vegetable stock
• 200 g long grain rice
• 1 can of corn
• 1 can kidney beans
• 1 can tomatoes, chopped
• 1 cup crème fraîche
• 150 g grated cheese, e.g. Gouda
• 1 bunch of spring onions
• 2 tomatoes
• 1 onion(s)
• 1 Mexican spice mix
• Oil for frying
• 2 avocados
• 1 onion(s)
• 1 lime(s)
• salt and pepper
• chili
• Cayenne pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Dice the onion and sauté in a little olive oil in a deep pan or wok. Pour in the vegetable stock and add the chopped tomatoes, corn, and kidney beans, and season with Mexican seasoning if desired. Then bring to a boil. Add the rice so that it is completely covered with the stock and simmer until it has absorbed the liquid. Meanwhile, prepare the guacamole. Halve the avocados and remove the pit. Scoop out the flesh with a spoon and mash it with a fork until finely chopped. Finely dice the onion and add it to the puree. Add the lime juice, garlic, and spices to the puree and mix everything together. Remove the vegetables and rice from the heat and sprinkle with the cheese. Cover and wait until the cheese has melted. Drop the crème fraîche and guacamole in dollops over the cheese. Wash and dice the tomatoes, and trim and thinly slice the spring onions. Spread both on the dish.