How to make
Peel the onion and carrot. Chop the onion finely and shred the carrot.
Heat a drizzle of oil in a pan and saute the onion and carrot. Add the rice, cook for a few seconds, and add 3 cups of water. Season with salt and black pepper.
Simmer until the rice is fully cooked.
Skin the avocado, remove the pit, scoop the flesh with a spoon and mash it with a fork.
Season with salt and the juice of 1/2 lime.
Season the canned tomatoes with salt, a little olive oil and add half of the chopped spring onions.
Place one tortilla wrap on a plate, add a spoon of rice and spread evenly. Arrange the avocado and top it with the tomato sauce. Finally add the kidney beans.
Sprinkle with chopped parsley and the remaining spring onions.
Squeeze in the second half of the lime, fold the sides of the wrap and roll.
You can garnish with more chopped parsley and spring onions.
Repeat with the second tortilla wrap.
Enjoy your Mexican Burrito with Rice and Avocado.
