Burritos with refried beans and salsa

6 tablespoons vegetable oil
4 onions, chopped
4 garlic cloves, crushed
1 teaspoon chilli powder
3 teaspoons cumin
4 teaspoons dried coriander
6 x 400g tins kidney beans
400ml (14floz) water
salt to taste
16 flour tortillas
shredded lettuce
1 x avocado and tomato salsa, below

Heat the oil and fry the onion for 10 minutes until just starting to brown. Add the garlic and spices and cook gently for 1 minute, stirring constantly.

Drain and lightly mash the kidney beans and add to the onions together with the water. Cook for a few minutes until the mixture thickens. Season to taste with salt. Wrap the tortillas in foil and warm in the oven.

Lay 1 tortilla flat and spoon on burrito mix, avocado and tomato salsa (recipe below) and a little shredded lettuce. Roll into a burrito. Repeat with all the tortillas and serve. Serves 8.

Note: It is important to season well with salt to bring out the flavours.

Avocado and tomato salsa

6 tomatoes, skinned
2 large avocados
2 handfuls (16g) coriander
4 teaspoons lime juice

Remove the centre from the tomatoes and discard or use in another dish. Chop the rest of the tomato and the avocado into small chunks. Chop the coriander finely and mix all ingredients.