Smokey Burritos

Remove the core from the pepper & chop into (roughly) 2cm chunks. Chop the tomatoes in half and remove (and discard) the squidgy bit with a little spoon. Chop the tomato into tiny (less than a centimetre!) chunks. Very, very finely chop the gem lettuce widthways.

Use your fingers to peel the outer layer from the portobello mushroom. Chop the mushroom into (roughly) 2cm cubes. Heat 1 tbsp of olive oil in a frying pan on med-high heat until hot. Cook the cubes for 3-4 mins, add the smoked paprika in the last minute then remove to a plate for later.

Add a couple tsps olive oil to the pan and get it nice & hot. Cook the green pepper for a few mins before adding the mushroom and potatoes. Turn off the heat, chop a couple of tbsps of coriander & stir it through the mixture. Taste for seasoning & add a bit of salt & pepper if necessary.

Lay a tortilla on your work surface & put a small pile of ingredients at one end. Grate over a bit of cheddar and sprinkle ½ tbsp of your chopped tomato. Fold the tortilla inwards from the sides and then roll it up to create a neat parcel. Repeat for each of the tortillas, using up all your ingredients (except your tomato & lettuce side salad!)

Heat the frying pan on high heat & lay each parcel in with the fold facing downwards. Lightly toast each side until golden brown.

Mix a bit of Luchito into a few tbsps of sour cream. Taste it & keep adding until it’s just right. Be careful - it’s a bit spicy!