1 handful of fresh coriander
1 little gem lettuce
1 brown onion
240g pinto beans (drained)
150g sweetcorn (drained)
2 tbsp chilli con carne spice mix
200g Bonsan organic smoky jackfruit (Celery, Mustard)
500g spicy Mexican quinoa
4 tsp garlic puree
Finely dice the onion. Heat a medium frying pan with 1/2 tbsp oil on medium heat. Cook the onion for 5-7 mins, stirring occasionally, until softened. Meanwhile, drain and rinse the beans and sweetcorn, separately. Trim and roughly chop the lettuce and coriander. Quarter the lime.
Add the spice mix and garlic puree to the pan. Cook for 1 min, then add the jackfruit, passata, beans and 100ml water. Simmer for 6-7 mins, until thickened. Season with sea salt and black pepper.
Make the avocado salsa; halve, de-stone, and scoop out the avocado flesh. Dice the avocado and mango into small cubes. Place in a bowl with the juice from 1 lime wedge, a pinch of sea salt and black pepper.
Heat a large frying pan on medium-high heat. Add the quinoa and break it up with a spoon. Add a splash of water and cook for 2-3 mins, until piping hot.
Serve the quinoa with the jackfruit chilli, salsa and lettuce. Sprinkle the sweetcorn over the lettuce. Garnish with coriander and lime wedges.