Vege Burritos

Directions

• In a large pot add the oil, onion, garlic and carrot. Cook on a medium heat for 5 minutes to soften.
• Stir through the cumin, coriander and paprika and cook for approximately 1 minute.
• Add the tomatoes, corn, black beans with their juice and the kidney beans. Simmer for 20 minutes stirring occasionally. Remove from heat and cool. Once cooled, stir through the coriander, reserving a little for garnish.
• Place six wraps on a clean bench. Add a handful of spinach into the centre of each wrap and spoon the mixture evenly into the middle on top of the spinach. Roll and place onto a large baking tray. 
• Add a tablespoon of sour cream onto the top of each and sprinkle over the cheese. Bake for 25 minutes until crispy and golden.
• If desired, garnish with remaining coriander, extra sour cream or tomato salsa.