Vegetarian Fiesta Fold Recipe
All organic lentil-walnut Mexican crumble, corn, black beans, and shredded cheddar cheese on an organic white tortilla served with garlic cilantro salsa on the side
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Ingredients
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Lentil-Walnut Mexican Crumble
Filling & Assembly
Garlic Cilantro Salsa (side)
Method
Lentil-Walnut Mexican Crumble
- 1
Cook lentils
Rinse 1 cup lentils under cold water. In a medium saucepan combine rinsed lentils and 2.5 cups water. Bring to a boil, reduce heat to low, cover and simmer 18–22 minutes until tender but not mushy. Drain any excess water and set lentils aside to cool slightly.
- 2
Toast and chop walnuts
While lentils cook, heat a small dry skillet over medium heat. Add 0.75 cup walnuts and toast, stirring, 3–5 minutes until fragrant and slightly darker. Transfer to a cutting board and chop finely (or pulse briefly in a food processor).
- 3
Sauté aromatics
Heat 1 tablespoon olive oil in a skillet over medium heat. Add 0.5 cup diced onion and sauté 4–5 minutes until translucent. Add 2 cloves minced garlic and sauté 30 seconds until fragrant.
- 4
Build crumble
Stir in 1 teaspoon ground cumin, 1 teaspoon smoked paprika and 1 teaspoon chili powder; cook 30 seconds to bloom spices. Add 2 tablespoons tomato paste and 1/2 cup vegetable broth; stir to combine and simmer 1–2 minutes. Add cooked lentils and chopped walnuts to skillet, stir to coat. Cook 3–4 minutes to mash slightly and let flavors meld.
- 5
Finish
Remove from heat and stir in 1 tablespoon lime juice, 1 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust seasoning. The mixture should be moist but hold together when pressed.
Filling & Assembly
- 6
Prepare corn and beans
If using frozen corn, thaw or sauté 1 cup corn kernels in a small skillet over medium heat 2–3 minutes until heated through and lightly charred. Warm and rinse 1 cup canned black beans; drain well.
- 7
Assemble folds
Lay out 4 tortillas. On each tortilla place about 1/2 cup lentil-walnut crumble (adjust to preference), 1/4 cup corn, 1/4 cup black beans and 1/4 cup shredded cheddar cheese. Fold tortilla like a fold or envelope: bring one edge toward center and fold to enclose filling, or fold in half and press edges to seal.
- 8
- 9
Rest and slice
Transfer toasted folds to a cutting board, let rest 1 minute, then slice in half on the diagonal. Keep warm in a low oven (90–100°C / 200°F) if making ahead.
Garlic Cilantro Salsa (side)
- 10
Blend salsa
Combine 1/2 cup packed cilantro, 1 clove minced garlic, 1 tablespoon fresh lime juice, 1/4 jalapeño (optional), 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a small blender or food processor. Pulse until coarsely smooth, scraping down sides. Taste and adjust lime or salt.
- 11
Serve
Spoon salsa into a small bowl and serve alongside the warm Vegetarian Fiesta Folds for dipping. Salsa can be made up to 24 hours ahead and refrigerated; bring to room temperature before serving.