I love Mexican food and it’s one of those cuisines that can be easily veganized. Whenever I cook for friends this is my go to recipe. It’s colorful, delicious and letting my friends mix all together to create their own burrito is a great bonding experience too!
INGREDIENTS
- 2 cups red lentils (dry)
- 400 grams canned kidney beans
- 5 pieces small potatoes
- 2 medium sized carrots
- Coriander powder
- Cumin powder
- 400 grams canned tomato sauce
- 6 pieces soft tortilla wraps
- Garlic
- Medium sized red onion
- One large fresh tomato
- 2 avocados
- Lemon or lime
- Mint leaves (optional)
- Fresh coriander
- Salt and pepper
- Paprika powder
- Cayenne powder
- Chili powder
- Sunflower oil
- Tabasco sauce (optional)
INSTRUCTIONS
- Soak the lentils for at least 30 minutes and cut the potatoes and carrots into bite sized pieces.
- Crush 3 cloves of garlic, cut the onions and tomato. On a large pot add 1 teaspoon of sunflower oil in medium heat and saute the garlic, onions and tomato for about 3 minutes.
- Add the lentils, potatoes, carrots, tomato sauce, 1 cup of water and a half a teaspoon each of coriander, cumin, paprika, cayenne pepper, chili powder, salt and pepper. If you’re not a fan of spicy food, don’t add the cayenne, chili pepper and paprika powder.
- Let it cook for 25 minutes, drain and wash the kidney beans and add to the pot. Continue simmering for another 5 minutes.
- You can also add more spices if you want depending on your taste. You can be creative. Add fresh coriander when it’s done cooking and set aside.
- For the avocado salsa- cut the avocados and mix in a bowl with one freshly squeezed lemon, a dash of paprika powder, coriander powder, fresh coriander, fresh mint, salt and pepper to taste.
- Heat up a large pan and warm you tortillas about 30 seconds on each side.
- Serve the lentils and avocados on a separate bowl each and let your friends make their own burrito.
- Add Tabasco sauce on your burrito if you want it more spicy!
