Burritos cajún de lentejas

Ingredientes

• 2 Jalapeno
• 15 g Coriander
• 15 g Parsley
• 2 Clove Garlic
• 2 Lime
• 200 g Basmati Rice
• 1 tsp Ground Cumin
• 1 Onion
• 1 Tomato
• 2 Avocado
• 1 Lettuce
• 4 Tortilla
• 4 tbsp Vegan Mayonnaise
• 2x 250g Packet Cajun-Style Lentils & Red Kidney Beans

Preparación

1. 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.

2. 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.

3. 3

   Once the rice is cooked, stir through the juice of a lime and the saved coriander.

4. 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.

5. 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.

6. 6

   Preheat the oven to 200°C.

7. 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.

8. 8

   Wrap in tin foil, slice in half diagonally and serve hot.