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Sausage burritos with pea and avocado guacamole

Name: Sausage burritos with pea and avocado guacamole
Prep time: 30 min
Total time: 30 min
Yield: Makes 4 large or 6 smaller burritos
Cuisine: Mexican recipes
Ingredients: 2 tsp olive oil; 454g pack sausages, skins removed; 3 tbsp Mexican spice mix (or use fajita seasoning); 1 red onion, sliced; 2 mixed peppers, sliced – we used red and orange; 198g tin sweetcorn, drained; 2 avocados, roughly chopped; 100g frozen peas, cooked; Juice 1 lime; 4 large or 6 small tortilla wraps; 2 x 250g pouches cooked basmati rice; 125g mature cheddar, grated; Handful fresh coriander; You’ll also need; Microwave; Compostable baking paper

By: Sophie Austen-Smith
Former deputy food editor, delicious.

Published: 8 Mar 21
Updated: 18 Mar 24

Sausage burritos with pea and avocado guacamole

Shake up your routine and fill your next burritos with pork sausages and a twist on guacamole made with peas and avocados.

Or, go traditional Tex-Mex with these beef burritos with refried beans, guacamole and salsa.

Easy
March 2021

Test kitchen approved

Makes 4 large or 6 smaller burritos
Hands-on time 30 min

Shake up your routine and fill your next burritos with pork sausages and a twist on guacamole made with peas and avocados.

Or, go traditional Tex-Mex with these beef burritos with refried beans, guacamole and salsa.

Nutrition: Per Serving (for 6)

Calories: 731kcals
Fat: 39.1g (14.6g saturated)
Protein: 25.8g
Carbohydrates: 64.4g (9.5g sugars)
Fibre: 8.5g
Salt: 2.9g

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Ingredients

2 tsp olive oil
454g pack sausages, skins removed
3 tbsp Mexican spice mix (or use fajita seasoning)
1 red onion, sliced
2 mixed peppers, sliced – we used red and orange
198g tin sweetcorn, drained
2 avocados, roughly chopped
100g frozen peas, cooked
Juice 1 lime
4 large or 6 small tortilla wraps
2 x 250g pouches cooked basmati rice
125g mature cheddar, grated
Handful fresh coriander

You’ll also need

Microwave
Compostable baking paper

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Method

Heat 1 tsp of the oil in a large frying pan. Add the sausages and cook for 9-10 minutes until cooked through, breaking into small chunks with a wooden spoon. Add the spice mix and fry for 1 minute more, then remove with a slotted spoon.
Heat the remaining 1 tsp oil in the same pan and fry the onion and peppers for 5 minutes. Stir in the corn and fry for another 2 minutes.
Put the avocados, peas, lime juice and some salt and pepper in a mini blender and whizz until smooth – or mash with a fork for a chunkier texture.

Warm the tortillas and rice in the microwave according to the pack instructions, then set each tortilla on a square of baking paper. Divide the grated cheese, veg mixture, sausage and most of the coriander and hot rice among the tortillas. Add a dollop of guacamole, then roll up each tortilla and secure with the baking paper.
Heat a dry frying pan and add the burritos in their wrappers. Gently press down the burritos and cook for 2-3 minutes on each side until you can see through the paper that the tortilla is golden. Slice in half and serve with the remaining guacamole and coriander.