#16: Lentil Burritos

A little something to help you with your meatless meals.

Lentil Burritos (adapted from a recipe in Southern Living)

  • 1 cup dried lentils (OR make things MUCH easier by getting the pre-cooked lentils from Trader Joe’s in the produce section. Voilà! Half the work is already done!)
  • 4 cups water (if using dried lentils)
  • 1 small onion, chopped
  • 1 green bell pepper, chopped
  • 1 T olive or vegetable oil
  • 1 c shredded cheddar cheese (or Veggie Shreds or other vegetarian/vegan cheese)
  • Package of 7-inch tortillas
  • 1 (8-oz) can tomato sauce (with roasted garlic if you like)
  • 1 t ground cumin
  • 1 T green taco sauce (no big deal to leave out)
  • 1 t cornstarch
  • 1 c vegetable broth (if using TJ’s lentils)
  • Avocado slices, sour cream for topping

If using dried lentils, simmer in the water over medium heat 20 minutes or until tender; drain, reserving 1 cup liquid. If using Trader Joe’s lentils, cut open the package!

Saute´ onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Remove from heat; stir in lentils and cheese. Spoon mixture evenly down center of each tortilla and roll up. Place tortillas in a 13×9-inch baking dish.

Bring ¾ cup reserved liquid (or veggie broth), tomato sauce, cumin, and taco sauce to a boil in a saucepan. Stir together remaining ¼ cup reserved liquid (or veggie broth) and cornstarch until smooth. Stir into sauce mixture, and cook over medium heat, stirring often, 10 minutes. Pour over burritos.

Bake at 350° for 10 minutes or until thoroughly heated. Serve with desired toppings (we love sliced avocado!).