Ingredients

The following ingredients have 4 Servings
  • 1/2 cup tahini
  • 2 tbsp apple cider vinegar
  • lemon juice (to taste - start with 1-2 tablespoons)
  • 1 tsp garlic powder
  • onion salt (to taste)
  • water (as needed)
  • 1 tbsp olive oil
  • 1/4 red onion (diced)
  • 3 cups lentils (cooked)
  • 3/4-1 cup BBQ sauce
  • 2 cups pre-made cabbage coleslaw
  • 1/2 lime (juiced)
  • salt (to taste)
  • 1 15-ounce can black beans (drained and rinsed)
  • 2 avocados (sliced)
  • cilantro (optional)
  • 4 large flour tortillas

Instruction

  • To prepare the dressing add the tahini, apple cider vinegar, lemon juice, garlic powder, a pinch of onion salt and a pinch of pepper to a bowl. Whisk to combine and add water to thin it out. If it needs more acidity, add additional lemon juice or apple cider vinegar. Once you are happy with the taste, set it aside.
  • Heat the olive oil in a pan over medium heat. Add onion to the pan and sauté until it begins to soften (approx. 3-5 minutes). Add the lentils and 3/4 cup of BBQ sauce to the pan. Toss to combine - add additional BBQ sauce to taste. Turn heat to low and prepare the rest of the ingredients.
  • Add coleslaw, lime juice and a pinch of salt to a bowl. Toss to combine.
  • Drain and rinse the beans and set aside - these will go in the burrito cold.*
  • To assemble, heat tortillas over an open flame (or in a pan over the stove) for a couple seconds on each side. Load each tortilla with 1/4 of the lentils, 1/4 of the beans, 1/4 cup of slaw, 1/2 an avocado, a pinch of cilantro and a drizzle of tahini dressing. Roll the tortillas up as tight as possible, then cut in half.
  • Serve burritos with leftover tahini dressing.