LENTIL BURRITOS

Lentil Burritos image

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.

Provided by tgobbi

Categories Lentil

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 15

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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
diced avocado
sour cream
chopped cilantro

Steps:

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.

Nutrition Facts : Calories 484.8, Fat 19, SaturatedFat 7.8, Cholesterol 30.4, Sodium 1248.7, Carbohydrate 58.1, Fiber 7.1, Sugar 10.6, Protein 20.8

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