Green taco wraps with brown rice and lentils

1. Place rice/lentil mix in saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until cooked but still tender. Drain and rinse.

2. Heat a frypan over medium heat with 1 tbsp oil. Slice onion, dice celery and capsicum, add to pan as you go. Stir in 2 tbsp tomato paste and Mexican spice mix. Cook for 5-6 minutes.

3. Add drained kidney beans and lightly crush using a fork. Stir to combine.

4. Add cooked rice/lentils and 1/2 cup water into pan and stir to combine. Season with salt and pepper to taste.

5. Dice tomato, slice chives and remove corn from cob. Toss with 1/2 tbsp vinegar and 1 tbsp olive oil.

6. Rinse and seperate lettuce leaves. Serve lettuce cups, lentil mix, salsa and yoghurt at the table for filling.

Notes:
Add some chilli flakes to the rice mix or serve with fresh chilli if desired.

brown rice/lentil mix 1 packet (300g)

red onion 1/2
celery 2 sticks
red capsicum 1
mexican spice mix 1 packet (40g)

kidney beans 400g

roma tomato 1
chives 1/2 bunch
corn cob 1

iceberg lettuce 1
Yoghurt 1/2 tub (250g)

From your pantry:
oil (for cooking + olive), salt, pepper, tomato paste, red wine vinegar