Vegetable and bean tortillas are a versatile way to eat a nutritionally packed lunch or dinner served with a bowl of soup. Be creative with fillings using various vegetables, salad greens and beans. You can use left-over green lentils, azduki or other types of beans, perhaps from dinner you made the previous evening.
Slice and cube your choice of vegetables, red onion, carrot, small leek etc. Put them in a bowl and drizzle over some light olive oil and balsamic vinegar, add salt and pepper (optional) and make sure the vegetables are well coated in the dressing.
Transfer to a baking tray and roast in a hot oven until slightly charred. Mix the roasted vegetables with 1 tbsp. pesto.
Warm up the tortillas over medium heat in a pan. Spread the vegan/pesto mayonnaise on the tortillas, and then fill them with the salad mix, roasted vegetables, avocado and sauerkraut. Drizzle with reduced balsamic vinegar, roll into burrito form and serve.