Lentils and kidney beans belong in a burrito. Loaded with spicy rice, vegan mayo and creamy avocado, this one is a hit.
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Serves
4
Jalapeno
Coriander
Parsley
Garlic
Lime
Basmati Rice
Ground Cumin
Onion
Tomato
Avocado
Lettuce
Tortilla
Vegan Mayonnaise
Cajun-Style Lentils & Red Kidney Beans
Serves
4
Jalapeno
Coriander
Parsley
Garlic
Lime
Basmati Rice
Ground Cumin
Onion
Tomato
Avocado
Lettuce
Tortilla
Vegan Mayonnaise
Cajun-Style Lentils & Red Kidney Beans
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Step 1.
Finely chop the jalapeños, coriander and parsley. Save a tbsp of coriander for later. Add this to a small bowl and grate in the garlic. Mix in ½ tsp salt, juice of a lime and add in 100ml extra virgin olive oil.
Step 2.
Wash your rice 3 times until the water runs almost clear. Pop this in a pan with 500ml of water, ground cumin and ½ tsp salt. Bring this to a simmer and cook for 10 mins until fully cooked.
Step 3.
Once the rice is cooked, stir through the juice of a lime and the saved coriander.
Step 4.
Finely chop the onion and tomato. Chop the avocado in half, remove the pit and peel the skin. Thinly slice the avocado and shred the lettuce.
Step 5.
Mash the avocado with some salt, pepper and olive oil. Stir in the onion and tomatoes. Cook your lentil and bean pouch in the microwave according to package instructions.
Step 6.
Preheat the oven to 200°C.
Step 7.
Lightly warm up your tortillas so that they soften. Add a spoon of mayonnaise on the bottom then top it with coriander rice, a spoonful of the cajun style lentils, the salsa verde, avocado and lettuce.
Step 8.
Wrap in tin foil, slice in half diagonally and serve hot.
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