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Vegetarian Burrito

09 September

Vegetarian

4

Courtesy of Adrie and Jalal.

mkrsa-2.14-recipe-(1)
Ingredients

For the burrito filling

7.5ml Coriander seeds

125ml Pine nut and sunflower seeds, mixed

250ml Parsley and coriander leaves

250ml Canned lentils, rinsed

15ml Tomato paste

15ml Soya sauce

1.25ml Smoked salt

1.25ml Ground pepper

1.25ml Ground cloves

2.5ml All spice

2.5ml Whole cumin

45ml Olive oil

1 Garlic clove, finely diced

½ Onion, finely chopped

½ Chilli, finely chopped

For the fresh salsa

1 Tomato, finely diced

½ Onion, finely diced

½ Chilli, finely chopped

60ml Parsley, chopped

30ml Olive oil

15ml Lemon juice

Salt and pepper to taste

For the sour cream dip

125ml Sour cream

½ Onion, finely chopped

Juice of half a lemon

15ml Fresh coriander, finely chopped

Salt and pepper to taste

For the wrap

250ml Chickpea flour

250ml Water

1 Egg

2.5ml Salt

2.5ml Cumin

2.5ml Garlic powder

2.5ml Onion powder

5ml Onion seeds

Instructions

METHOD FOR THE WRAP

Whisk all the ingredients together in a bowl until there are no more lumps (The mixture should be about the consistency of pancake batter - if you want thicker wraps reduce the amount of water).
Preheat a lightly greased non-stick frying pan over medium heat. Pour about ½ cup of batter into the pan and swirl to coat the bottom. Let it cook for 2-3 minutes or until you see the edges starting to dry out.
Use a spatula and flip the wrap over and cook for 30 – 60 seconds on the other side.

Repeat with all the batter and set aside for serving.

METHOD FOR THE BURRITO FILLING

Dry roast the coriander seeds, remove and once cooled grind in a coffee grinder.
Roast the pine nuts and sunflower seeds and mix together.

Add the parsley, coriander and the lentils in the blender and pulse until at least half of the lentils are blended. Add the crushed coriander and roasted seeds and nuts, pulse a few more times.  You want to pulse it, so you still keep some of the texture of the lentils, seeds and nuts. 

Remove it from the blender and place in a bowl.

Add the tomato paste, soya sauce and all the spices to the mix ad mix through with a spoon.

Heat a non-stick frying pan, fry the garlic, onion and chilli till cooked through.

Turn the heat to medium and add the lentil mix to the pan and cook for 5 – 8 minutes until it’s cooked through.

Remove and set aside for service.

METHOD FOR THE SOUR CREAM DIP

Mix all ingredients and set aside for plating.

METHOD FOR THE FRESH SALSA

Mix all the ingredients together for the salsa, adjust seasoning and set aside for service.
TO SERVE

½ Red pepper, finely diced

½ Avocado, sliced (adding a squeeze of lemon)

80 ml Cheddar cheese, grated

125 ml Fresh coriander, stems removed

Assembling the burrito

Place the wrap on a clean surface, fill it with the lentil filling and wrap around the filling. Dish the dip and salsa in separate bowls and garnish the burrito and dip with coriander leaves and serve.

Serves 4.

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