Back-of-the-Fridge Burrito

• 250g of leftover veggies and/or or cooked meat. We used: Mushrooms , Peppers, Tomatoes, Chicken
• 250g leftover rice
• Small handful of fresh coriander
• 2 tbsp of sour cream
• 4 leftover tortillas
• 2 tbsp LEON Chilli Ketchup
• 1 onion
• 1 clove of garlic

Guacamole (optional)

2 ripe avocados

1 fresh lime

1 clove of garlic

1. Finely dice the onion, peppers and mushrooms.
2. Heat a frying pan to a medium heat, and fry the diced veggies in oil with salt, pepper, and garlic.
3. Reheat the rice until piping hot. Then finely chop the coriander, and stir through.
4. Add the remaining leftover veggies and/or meat to the pan. Stir in 2 tbsp of LEON Chilli Ketchup and combine with the mixture. Heat on a medium heat until hot.
5. If you wish to add guacamole, gently mash together the avocado flesh, lime juice, and crushed garlic.

Enjoy!