Cajun Lentil Burritos

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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.

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.

If you want it milder, reduce the amount of "jalapeños (or leave them out completely)

2 Jalapeños
Small Handful of Coriander
Small Handful of Parsley
2 Cloves Of Garlic
2 Limes
200g Basmati Rice
1 Tsp Ground Cumin
1 Onion
1 Tomato
2 Avocados
1 Lettuce
4 Large Tortillas
4 Tbsp Vegan Mayo
2 Packs of Merchant Gourmet’s Spicy Cajun-Style Lentils & Red Kidney Beans