This is fast food but not of the unhealthy variety. Black bean tortillas are very quick to make…which makes them perfect for lunch.
Serves 4
- 4 tortillas
- 1 tin of black beans, drained and rinsed
- 1 cup of basil
- 1/4 cup of olive oil
- Juice of half a lemon
- 1 clove of garlic, crushed
- 1/2 teaspoon of pink salt
- 1/4 cup of raw cashews
- 2 ripe avocados, chopped into cubes
Start by making the pesto by adding the basil, olive oil, lemon juice, garlic, salt and cashews to a food processor and whizz until you have a course pesto consistency.
Next toss the drained and rinsed beans, avocado and pesto together in a mixing bowl and then set this ‘filling’ aside for the flavours to infuse.
Lastly heat and ‘toast’ the tortillas in a dry pan on both sides until they start swelling/ forming air bubbles in the middle.
Serve the tortillas flat on a plate with a generous serving of the black bean filling, these are to be eaten rolled or folded, with your hands.
Happy eating, with love, from the Yoga Kitchen
