Prep Time

15 min

Ready In

15 min


2 servings


  • 1 cup sprouted lentils
  • 4 cups firmly packed spinach
  • 1/2 teaspoon Bragg’s Liquid Aminos
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 2 dashes cayenne
  • 2 dashes white pepper ground
  • 1/2 teaspoon sage powder
  • 2 tablespoons olive oil extra virgin
  • 4 ounces pepper jack rice cheese grated
  • 3/4 cup black beans pureed or refried
  • 1 cup carrots grated
  • 2 tablespoons veganaise vegan mayonaise
  • 1/4 cup salsa
  • 2 whole sprouted grain tortillas (rice or spelt )


Take the spinach and place it into a medium sized bowl. Pour on top of the spinach the next 7 ingredients. Using your hands, massage the spinach down so it looks like it has been steamed. In another small bowl thoroughly mix together the lentils and carrots with the Vegenaise and salsa. Place your tortillas onto a plate. Down the middle of the tortilla place in order: a couple slices of cheese, beans, spinach, sprout carrot mix. Top with goat yogurt and fold the tortilla closed. Option: For a warm tortilla: Heat up the black beans in a small pan. Put them in the filled tortillas.