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🍽️ Vegetable Fish Burritos

494 kcal · 30 min · 4 servings

Ingredients

• 5 tbsp rapeseed oil
• 375 g FRoSTA (Veggie Fish Sticks)
• 240 g black beans (can; drained weight)
• 1 red bell pepper
• 1 iceberg lettuce heart
• 0.5 bunch cilantro (10 g) or 2 tbsp FRoSTA cilantro
• 2 tsp lemon juice
• salt
• pepper
• 1 avocado
• 1 green chili pepper
• 4 whole wheat tortilla wraps

Instructions

1. 1. Add rapeseed oil to a pan and heat it.
2. 2. Place the frozen veggie fish sticks into the hot pan.
3. 3. Fry the sticks for 4 to 5 minutes over medium heat until golden yellow.
4. 4. Turn the sticks carefully several times while frying.
5. 5. Drain the black beans.
6. 6. Rinse the beans under cold water.
7. 7. Let the beans drain well.
8. 8. Wash and clean the bell pepper.
9. 9. Remove the core of the bell pepper.
10. 10. Cut the bell pepper into pieces.
11. 11. Wash and clean the lettuce.
12. 12. Cut the lettuce into strips.
13. 13. Wash the coriander.
14. 14. Shake the coriander dry.
15. 15. Pluck off the coriander leaves.
16. 16. Chop the coriander leaves roughly.
17. 17. Put the beans into a bowl.
18. 18. Add the chopped coriander to the beans.
19. 19. Add 1 teaspoon of lemon juice.
20. 20. Season the mixture with salt and pepper.
21. 21. Halve the avocado.
22. 22. Remove the pit of the avocado.
23. 23. Scoop out the flesh of the avocado with a spoon.
24. 24. Mash the flesh finely with a fork.
25. 25. Wash and clean the chili pepper.
26. 26. Halve the chili pepper.
27. 27. Remove the seeds of the chili pepper.
28. 28. Chop the chili pepper finely.
29. 29. Add the chopped chili pepper to the avocado mixture.
30. 30. Add the remaining lemon juice.
31. 31. Stir everything well.
32. 32. Season the avocado mixture with salt and pepper.
33. 33. Heat a large pan without fat over low heat.
34. 34. Place a tortilla wrap in the pan.
35. 35. Warm the wrap for 1 to 2 minutes.
36. 36. Take the wrap out of the pan.
37. 37. Repeat the process with the remaining wraps.
38. 38. Spread some avocado mixture on a wrap.
39. 39. Place lettuce strips on the avocado mixture.
40. 40. Add the bean mixture.
41. 41. Place the bell pepper pieces on top.
42. 42. Place 2 veggie fish sticks on the wrap.
43. 43. Fold in the sides of the wrap towards the center.
44. 44. Roll the wrap up from the bottom.
45. 45. Cut the burrito in half in the middle if desired.
46. 46. Serve the burrito.

Nutrition per serving

• kcal: 494
• Protein: 13 g · Fett/Fat: 27 g · Carbs: 50 g