Recipe from 15 Minute Vegan by Katy Beskow (Quadrille, £15) Photography © Dan Jones.
Burritos make the best on-the-go breakfasts. Simply wrap them up in some kitchen foil to keep them hot!
1 tablespoon sunflower oil
1 red pepper, sliced into strips
2 spring onions, roughly chopped
235g can cannellini beans, rinsed and drained
1 teaspoon mild chilli powder
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
juice 1 unwaxed lime
handful of fresh coriander, plus extra to garnish
1 red chilli, deseeded, finely sliced
1 large avocado, finely sliced
4 soft tortilla wraps
In a large frying pan or wok, heat the oil over a high heat.
Add the red pepper and spring onions to the pan and cook for 1–2 minutes.
Add the cannellini beans to the pan along with the chilli powder, smoked paprika, and cumin. Stir frequently, crushing the beans slightly, cooking for a further 2 minutes.
Remove the pan from the heat and stir through the lime juice, coriander‚ and red chilli.
Lay out the wraps and load in the hot filling. Scatter mix with coriander and avocado slices to garnish. Fold in until secure.
Serve this indulgent delight for breakfast, brunch or dessert (or any time in between).
Traditional Italian ribollita is a hearty and economical dish that uses up kitchen leftovers, including bread. It’s somewhere between a stew and a soup, with a chunky yet starchy base and a substantial bite from the cannellini beans.