Rice & Bean Burritos
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
For Cashew Sour Cream:
1 cup cashews, pre soaked
2 tsp apple cider vinegar
1 lemon, juiced
1 cup water
salt to taste
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.
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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