Burritos with Veggie Fish Sticks

Ingredients

• 5 tbsp Rapeseed Oil
• 375 g FRoSTA Veggie Fish Sticks
• 240 g black beans (canned; drained weight)
• 1 red bell pepper
• 1 salad head
• 0.5 bunch coriander (10 g) or 2 tbsp FRoSTA coriander
• 2 tsp lemon juice
• Salt
• Pepper
• 1 Avocado
• 1 green pepperoni
• 4 whole‑grain tortilla sheets

Instructions

1. 1.

   Heat rapeseed oil in a pan. Add the frozen Veggie Fish Sticks and fry for 4–5 minutes over medium heat until golden yellow, turning gently several times.

2. 2.

   Meanwhile drain and rinse the black beans. Wash and cut the bell pepper into pieces after removing seeds. Clean the salad leaves and slice into strips. Rinse coriander, shake dry, pluck leaves and roughly chop. Mix beans with coriander and 1 tsp lemon juice, seasoning with salt and pepper.

3. 3.

   Halve the avocado, remove the pit, scoop out the flesh with a spoon and mash finely with a fork. Wash and halve the green pepperoni, remove seeds and finely chop. Stir in remaining lemon juice, then season with salt and pepper.

4. 4.

   Warm each tortilla sheet in a large pan without oil over low heat for 1–2 minutes. Spread avocado cream on each sheet, top with salad strips, beans, and bell pepper, then arrange two Veggie Fish Sticks on top. Fold the sides inwards and roll from the bottom up. Slice in half if desired and serve.