• 4 large tortilla wraps
• 1.5 cups (300 g) cooked white rice, (If you are making from dried, you will be cooking 1/2 a cup - 90g)
• ½ cup (60 g) grated cheddar cheese, (this is conservative - use more if you like!)

Burrito Filling

• 1 can green lentils, rinsed and drained
• ½ can black beans, rinsed and drained
• 1 shallot, finely minced
• 3 oz (100 g) mushrooms, chopped very small
• 1 Tbsp tomato paste
• Juice of 1/2 a lime
• 1 tsp smoked paprika
• 1 tsp garlic salt
• ½ tsp coriander
• ½ tsp cumin

Avocado Sauce

• 2 avocados
• Juice of 1 lime
• ¼ cup (60 ml) sour cream
• ¼ cup (60 ml) water
• 2 cloves of garlic
• 10-15 cilantro leaves

Toppings

• 1-2 small tomatoes, deseeded and finely chopped
• 6 olives, sliced
• Additional sour cream, to taste
• Salt, pepper, chili flakes
• Chopped cilantro