Saute some seasonal vegetables like bell peppers, carrots, and broccoli in a drop of oil and season with salt and pepper to bulk up your burrito, or simply eat on the side. Top up with some Greek yoghurt to increase the protein content of the dish further, and keep everyone fuller for longer!
¾ cup whole moong
3 cups water
2 tsp rapeseed (canola) oil
¼ cup onion, diced
¼ cup tomato, diced
2 tsp (or to taste) cayenne pepper
1 tsp cumin powder
⅛ tsp turmeric
2 tbsp fresh coriander
4 whole wheat tortillas
¼ cup cheddar cheese, shredded
What does this chart mean?
- Saturated fat2.6g
- Trans fat0.0g
- Sugars (Total)3.9g
- Vitamin A45.6RAE
- Vitamin C5.6mg
- Vitamin D0.0mcg
- Vitamin B120.1mcg
- Heat the water in a medium saucepan over a high heat. Add the moong. Bring to a boil then reduce to a low heat. Cover and cook for 20 minutes or until the moong are cooked and tender. Remove from heat and drain all the water. Set aside to cool.
- While the moong are cooking, heat the oil in a pan over a medium heat. Add the onions, tomatoes, cayenne pepper, cumin powder and turmeric and sauté for 1 minute.
- Add the corinader. Stir in the moong and cook for 5 minutes.
- Remove from heat and set aside to cool.
- Heat a large non-stick pan or skillet, over a medium heat and place in one of the tortillas. Spread some of the burrito filling in the center of the tortilla; sprinkle some cheese on top.
- Make up the burrito by folding one long side over the top of the filling. Then fold up the two short ends of tortilla to contain the burrito filling in the center. Fold over the remaining part of the tortilla. Turn the burrito over and heat for 2 to 3 minutes to allow the cheese to melt. Repeat this for the remaining tortillas.
- Serve with salsa or a chutney.