Rice & Bean Burritos

Rice & Bean Burritos

(Serves 4)

INGREDIENTS

6 tomatoes, pureed

1 handful of spinach, finely shredded

1 bunch parsley, finely chopped

1 cup fresh coriander leaves, finely chopped

2 avocados, flesh mashed

1 cucumber, peeled and shaved into ribbons

3 cups of cooked red kidney beans

2 cups cooked brown rice

3 garlic cloves, crushed

8 multigrain/wholemeal tortillas

2 tbsp tomato paste

1 tsp cumin

1 tsp ground coriander

1 tsp turmeric

1 lemon

For Cashew Sour Cream:

1 cup cashews, pre soaked

2 tsp apple cider vinegar

1 lemon, juiced

1 cup water

salt to taste

METHOD

Prepare the Cashew Cream:

Soak the cashews in boiling water for a minimum of 10 minutes. Drain the cashews and place into a blender or food processor with 2 tsp apple cider vinegar, the juice of 1 lemon, a pinch of salt and one cup of water. Blend to a smooth paste and place into an airtight container. Store in the fridge for upto 7 days.

Prepare the Tomato, Rice & Bean Mixture:

Pour the pureed tomatoes into a medium saucepan. Add the cooked kidney beans, the cooked brown rice, tomato paste, cumin and coriander powders and the crushed garlic. Mix well over a medium heat. Add salt to taste and cook for 5 minutes.

To serve:

Place a tortilla onto a serving plate. Add a handful of chopped spinach, some chopped parsley and some tomato, rice and bean

mixture. Add some ribboned cucumber and top with mashed avocado. Add a dollop of cashew sour cream. Fold the bottom edge and then the two sides towards the middle to make a burrito then eat with your hands.

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