Recipe by Saturn
My Fiance has decided that he isn't overly fond of lentils. When I prepare them this way he doesn't seem to complain as much. The burrito get this lovely crunchy bottom to them that is almost like pastry. It is my favourite part. These are very filling! One is often enough. Although I may make mine a bit bigger than the average person.
Top Review by sofie-a-toast
these were delicious and easy! I made half the recipe and got 4 burritos. Next time I might smother them in enchilada sauce or salsa before baking. Will definitely be adding this as a regular!
- 4 cups water
- 1 cup dried lentils (green or brown)
- 1 1⁄2 cups cooked white rice or 1 1⁄2 cups cooked brown rice
- 1 (6 ounce) can tomato paste
- 1 (1 1/4 ounce) package taco seasoning mix (I use Hot 'n Spicy)
- 5 -8 large tortillas
- 6 ounces cheddar cheese (use whatever you have on hand) or 6 ounces monterey jack cheese, sliced thinly (use whatever you have on hand)
- cheddar cheese, grated, optional topping
- sour cream, for serving
Directions See How It's Made
- Put the water in a large pot. Bring to a boil.
- Stir in the lentils and cover. Lower the heat and simmer for 40 minutes.
- Dump the lentils (and any remaining water) into a large bowl. Add the cooked rice, tomato paste, taco seasoning mix. Stir well.
- Lightly grease a large casserole dish. (I use a 9" x 13" cake pan.).
- Preheat your oven to 350°.
- On the counter (or other work space) lay out a tortilla. Put a line of the filling just below the horizontal center. I probably add about 1/2 a cup of filling to each burrito.
- Make sure that there is about an inch or so at either end of the line that doesn't have filling on it.
- Place a couple of slices of cheese on top of the line of filling.
- I have also placed some sliced and pan fried chicken breast on top at this point as well. Makes my Fiance happy when he can see meat in a meal.
- Fold up the bottom of the tortilla to cover the filling (or partially cover). Then fold over both sides. Then continue rolling to the top.
- The burrito should be about 1 1/2" wide and about 4" long.
- Place seam side down in the prepared pan.
- Continue with the rest of the wraps.
- At this point, you can either put them in the oven as is, or you can top them with some grated cheese. I think about 1/2 a cup of grated cheese would be more than sufficient. I don't usually top mine with the cheese.
- Place in the oven. Cook for about 20-30 minutes. It depends on whether or not you used cheese.
- The tops don't usually get too brown for me. They just get a lovely crustiness to them. You could rub some butter on top before cooking if you wanted them to brown a bit more.
- Let stand for a few minutes before serving.
- First time I made this, I only made 5 and I had about a cup of leftover filling. We ate the leftover filling as Sloppy Joe's on a nice crusty roll. I enjoyed it heated up on it's own.