Vegetarian Burrito with Quorn Mince

For the Sweet Potato:

• 1 sweet potato, peeled and cut into 1 inch cubes
• 1 tbsp olive oil
• 1 tsp chipotle flakes
• 1 tsp smoked paprika

For the Chili:

• 350g pack of Fresh Quorn Mince
• 1 tbsp olive oil
• 1 white onion, finely diced
• 4 cloves of garlic, crushed
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 2 tsp chipotle chilli paste
• 400g chopped tomatoes
• 1 tbsp tomato puree
• 400g tinned black beans, drained
• Salt and pepper to taste

For the Salsa:

• 200g cherry tomatoes
• ¼ red onion, finely diced
• ½ big red chilli, de-seeded and finely diced
• 1 tsp extra virgin olive oil
• Salt and pepper to taste

To serve:

• 4 large wholemeal tortilla wraps
• 200g long grain rice, cooked
• Fresh coriander, chopped
• Iceberg lettuce
• Sliced avocado
• Grated cheese
• Sour Cream