Ingredients
- 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 x 250g pouches of Merchant Gourmet’s Spicy Cajun-Style Lentils & Red Kidney Beans
Instructions
- 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.
- 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.
- Once the rice is cooked, stir through the juice of a lime and the saved coriander.
- 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.
- Mash the avocado with some salt, pepper and olive oil. Stir in the onion and tomatoes.
- Preheat the oven to 200°C.
- 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.
- Wrap in tin foil, slice in half diagonally and serve hot.
Good to know!
If you want it milder, reduce the amount of jalapeños (or leave them out completely).
