Vegan Lentil Walnut Burrito
Ingredients
Lentil walnut filling
- 2 tbsp olive oil
- 4 cloves garlic
- 1 cup walnuts
- 2 cups cooked brown lentils
- 1 can of diced tomatoes
- 1/2 -1 chipotle pepper
- 2 tsp chipotle sauce from a can of chipotle peppers
- 2 tsp ground cumin
- 1 tsp oregano
- Salt & pepper
Guacamole
- 2 ripe avocados
- 1 1/2 red onion
- Handful of fresh cilantro (optional)
- Juice of 2 limes
- Salt & pepper
Additional fillings
- Cooked brown rice
- Pico de gallo
- Salad
- Other fillings of choice
Preparation
Filling
Roughly blend or finely chop the walnuts.
In a pan, sauté the garlic until slightly golden for 30-60 seconds, then add the chopped walnuts and stir well.
Toast the mixture for about 3 minutes.
Add the chipotle pepper, sauce, oregano, and ground cumin, and cook for another 30-45 seconds. Then add the lentils and tomatoes, and season with salt and pepper to taste.
Bring to a simmer and cook for about 10 minutes. Adjust seasoning if needed.
Guacamole
Mash the ripe avocados in a bowl.
Mix in the chopped red onion, a handful of fresh cilantro if using, juice of 2 limes, and season with salt and pepper to taste.
Assembly
Serve the lentil walnut filling in a burrito or burrito bowl with guacamole, cooked brown rice, fresh pico de gallo, salad, or other preferred fillings.
Notes
This recipe is a high-protein, meat-free alternative that reduces carbon footprint by using lentils and walnuts instead of animal products.
