Quorn minced, sweet potato and black bean burrito

Preheat the oven to 180 C / 160 Fan / Gas 4. Peel the fresh potato and cut into cubes. Place the sweet potato cubes on a baking tray and drizzle with olive oil, the smoked paprika and the chili flakes. Place the baking sheet in the middle of the oven and bake the sweet potato cubes for about 20 minutes. In the meantime, start making the chili. In the meantime, cut the white and red onion into small pieces and squeeze out the garlic toes. Let the black beans drain and remove the seeds from the red pepper and cut into small pieces. Meanwhile, cook the long grain rice.

Put a deep frying pan on medium-low heat and add the oil. When the oil is heated, add the onions. Bake for 2-3 minutes. Then add the garlic, together with the cumin, the coriander, the smoked paprika and the jalapeño pepper. Bake for 2 minutes. Then add the tomato cubes, the tomato paste and the Quorn minced meat. Let it simmer for 10 minutes. In the meantime, remove the sweet potato cubes from the oven. Add these, together with the black beans, to the chili. Let the whole cook for another 5 minutes.

To make the salsa, put all the ingredients in a bowl. Set aside. To make the burritos, put four large, whole-wheat tortilla swaps under the grill or in a dry frying pan. When the wraps are warm, spread the rice, coriander, chili, salsa, lettuce, avocado, grated cheese and sour cream evenly over the wraps. Fold the burrito by folding one side to the inside of the burrito, while holding your stuff in place with your fingers. Then fold all sides to the center of the burrito, and roll the burrito firmly. Then cut the burrito in half.