Lentil Burritos
"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."
- Ready In:
- 40mins
- Ingredients:
- 15
- Serves:
-
4-6
ingredients
- 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 peppers or 1 cup 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
directions
- 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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Reviews
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I wish all recipes turned out this well. This is easy, delicious and not bad for you. I used corn tortillas because that's what I had on hand and plain yogurt instead of sour cream. Definitely a keeper. -
Made it, delicious!
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We love these and make exactly as written but without hot sauce so it's a kid friendly meal. We think best combo is equal mixture of red and green lentils (half and half). Easy to make ahead and then reheat when ready to melt cheese. -
I just made this recipe for the 2nd time and I LOVE it! So much flavor, easy to make and freezes really well. Super healthy too! Thank you! I used whole wheat tortillas but the rest was the same. -
Our first lentil experience. My husband is not too quick to try new things but loved the lentils. Initially I just told him it was a "new" bean burrito recipe. He thought they tasted "nutty" and liked the texture. I used all veggies from garden and instead of taco sauce used a cup of fresh homemade salsa that I made yesterday. I am sure in the winter, taco sauce will add a different twist and great flavor too. Cannot wait to try other lentil recipes too!
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Tweaks
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I was looking for a way to prepare some lentils and boy oh boy am I glad I tried this! The only change I made was to add some chopped spinach (the frozen kind - defrosted and drained) for some more nutrition and I subbed a squash for the zucchini. Instead of taco sauce I used salsa - boy was this a pretty dish with the red pepper, yellow squash, and green spinach! This will be added to my regular menu from now on! And, by the way, this is the first time I think I have reviewed a recipe that was never reviewed before! I'm glad I did!
RECIPE SUBMITTED BY
tgobbi
United States
Retired, former teacher of Chinese cooking, caterer of Chinese banquets and restaurateur.
