Step 1

Before making the burritos, you will need to cook the spiced tomato rice and Brazil nut refried beans, then set aside.

Step 2

Now toast 50g Brazil nuts in a dry frying pan until golden and set aside. Meanwhile make a cheese dressing by whisking the cream cheese together with the milk until smooth, then cover and keep in the fridge until needed.

Step 3

Put the kale in a bowl and squeeze over half the lime juice. Scrunch together with your hands to soften the leaves a little.

Step 4

Lay out the tortilla wraps and divide everything between them, including the cheese dressing, hot sauce and remaining lime juice. Season to taste.

Step 5

Fold in the ends and roll them up into a tight, fat cylinder shape. You may find it easier to wrap in foil too, or toast them in a dry frying pan to lightly brown the burritos and seal in the fillings, if you like. Cut each one in half before serving.