Lentil Burritos Recipe #35391
A lentil burrito that can be eaten hot or cold. From the Chicago Tribune: 11/13/90. (I'm guessing on the prep time but it should'nt take much more than 15 - 20 minutes). It can be made with vegetable stock for vegetarians.
by tgobbi
40 min | 15 min prep
SERVES 4 -6
- 1 cup lentils, rinsed
- 2 cups chicken stock
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1 clove garlic, minced
- 1 cup chopped zucchini
- 1 cup chopped green bell pepper or red bell pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon hot sauce (to taste)
- 1 cup mild taco sauce
- 4 ounces monterey jack cheese, shredded
- 8 flour tortillas
Garnish
- diced avocado
- sour cream
- chopped cilantro
- Wash& drain lentils.
- Bring to a boil with stock; cover, simmer until just tender, about 20 min.
- Drain if necessary.
- Heat oil on medium heat.
- Cook onion, garlic, zucchini, pepper to tender crisp.
- Stir in lentils, hot sauce,& taco sauce.
- Adjust seasonings.
- Stir in cheese.
- Spoon 1/2 C of mixture down center of each tortilla.
- Roll up (Can assemble ahead& reheat rolled in dampened paper towels in microwave).
- Can be eaten hot or cold.
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5 stars