Lentil Burritos
From sunnyflower 16 years ago
- 40 minutes to make
- Serves 46
Once you've made this vegetarian version, you won't want to go back! Use beef stock instead of vegetable stock if you want to please a meat lover.
Ingredients
- 1 cup brown lentils, rinsed shopping list
- 2 cups vegetable stock shopping list
- 1 TBSP olive oil shopping list
- 1/2 cup diced onion shopping list
- 1 clove garlic, minced shopping list
- 1 cup chopped zucchini shopping list
- 1 cup chopped green pepper shopping list
- 1/2 tsp cumin shopping list
- hot sauce to taste shopping list
- 1/2 cup water shopping list
- 3 Tbsp taco seasoning shopping list
- 3 Tbsp salsa shopping list
- 8 whole wheat tortillas shopping list
- Toppings: shopping list
- monterey jack cheese shopping list
- green onions, shopping list
- tomatos shopping list
- plain yogurt shopping list
How to make it
- Wash and drain lentils.
- Bring to a boil with stock; cover and simmer until tender, about 20 minutes. Drain if necessary.
- Heat oil on med.heat. Cook onion, garlic, zucchini, and pepper to tender crisp.
- Stir in lentils, hot sauce, water, taco seasoning, and salsa.
- Adjust seasonings if neccessary.
- Spoon 1/2 cup on mixture down the center of each tortilla. Add toppings if desired. Roll up. Can be eaten hot or cold.
- ***
- Can also be assembled ahead of time. Reheat rolled in dampened paper towels in microwave.
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