Recipe excerpted with permission from The Yoga Kitchen Plan by Kimberly Parsons, published by Quadrille February 2019, RRP $24.99 hardcover.

Turmeric Burrito With Mexican Bean Chilli & Cauli Rice

These wraps are easy to make and are quite like crêpes. Use a non-stick pan and pay attention while cooking, as they are thin and won’t need long. As with most chillis, this is best made the day before eating. The recipe is also good for freezing in portions (even the wraps, between sheets of baking paper).

Serves 8

Ingredients

  • ½ head of cauliflower, chopped into florets
  • 1 avocado, pitted, peeled and cut into thin slices
  • Sour cream or yoghurt (vegan if necessary)
  • 2 lime wedges

For the bean chilli:

  • 2 celery sticks, finely diced
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons tomato purée (paste)
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried chilli (hot pepper) flakes
  • ½ teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • 1 x 400g (14oz) can black beans, drained and rinsed
  • 1 x 400g (14oz) can red kidney beans, drained and rinsed
  • 1 x 400g (14oz) can black eyed beans, drained and rinsed
  • 1 x 400g (14oz) can chopped tomatoes
  • 1 vegetable stock cube
  • Sea salt and cracked black pepper

For the turmeric wraps:

  • 2 tablespoons ground flaxseed
  • 175g (6oz/heaped 1 ¼ cups) chickpea (gram) flour
  • 1 teaspoon ground turmeric
  • 2 teaspoons ground cumin
  • ½ teaspoon of salt
  • 2 tablespoons olive oil

Directions

For the chilli, put the olive oil and celery in a large saucepan. Sauté over a medium heat until translucent, about 2–3 minutes. Add the tomato purée and spices and stir to completely combine. Add the all beans, the tomatoes, stock cube and 250ml (9fl oz/1 cup) water. Stir again and lower the heat to medium–low. Cover and gently simmer for 20 minutes. Check for seasoning, then cook without the lid for an extra 20 minutes. Allow to rest.

To make the wraps, whisk together the ground flaxseed and 4 tablespoons warm water in a bowl. Let sit for 5 minutes to thicken slightly. Add the chickpea flour, spices, 250ml (9fl oz/ 1 cup) water, salt and olive oil. Whisk until there are no lumps. The mixture should be about the consistency of a thin pancake batter. Heat a lightly greased 23cm (9in) frying pan over medium heat. Pour about 3 tablespoons of batter into the pan and swirl to coat the base. Cook the wrap for 1–2 minutes or until you see the edges start to dry out. You will easily be able to slide your spatula underneath the wrap when the bottom is fully cooked and ready to be flipped. Flip and cook for an additional 30–60 seconds, then remove from the pan and repeat for all the other wraps. You should get 8 out of the mixture.

To make the cauli rice, place the cauliflower in a saucepan with a lid with 100ml (3 ½ fl oz/scant ½ cup) water or into a steamer and steam over a pan of boiling water for 4–5 minutes, until just tender but not soft. Transfer the cauliflower to a food processor and pulse until it resembles small grains of rice. Set aside in a serving bowl.

To assemble your burrito, place a turmeric wrap on a plate, place 1–2 tablespoons of the cauli rice in the centre, and add 2–3 tablespoons of the bean chilli. Add a few avocado slices, a dollop of yoghurt and a squeeze of lime. Fold the tortilla up into a burrito and enjoy while still warm.