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Ultimate paneer burritos
Fruit and vegetables
15g/½oz
fresh coriander
, very finely chopped
1
lime
, juice and zest
½ tsp ground
coriander
3
garlic
cloves, crushed
1
onion
, sliced
1 red
pepper
, sliced
1 tbsp chopped
fresh coriander
1 large, ripe
avocado
, peeled, stone removed and flesh smashed
165g tin
sweetcorn
, drained and rinsed
150g/5½oz shop-bought
tomato
salsa
80g/2¾oz
iceberg lettuce
, shredded
lime
wedges
Tins, packets and jars
100g/3½oz white
basmati rice
400g tin
black beans
, drained and rinsed
pickled jalapeños (optional)
Cooking ingredients
⅓ tsp
salt
1
vegetable stock
cube, dissolved in 150ml/5fl oz hot water
½ tsp ground
cumin
½ tsp dried
oregano
2 tbsp
olive oil
1 tbsp tandoori masala powder
1 tsp
smoked paprika
pinch
salt
(optional, see Tip)
Dairy, eggs and chilled
40g/1½oz mature
cheddar
, grated
250g/9oz
paneer
, cut into 4x1.5cm/1½x¾in rectangles
150g/5½oz
soured cream
Other
4–5 extra-large
flour tortillas
Back to recipe
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