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Prep 15 mins
Cook 25 mins
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.
- 236.59 ml lentils, rinsed
- 473.18 ml chicken stock
- 14.79 ml olive oil
- 118.29 ml diced onion
- 1 clove garlic, minced
- 236.59 ml chopped zucchini
- 236.59 ml chopped green bell peppers or 236.59 ml red bell pepper
- 2.46 ml ground cumin
- 1.23 ml hot sauce (to taste)
- 236.59 ml mild taco sauce
- 113.39 g monterey jack cheese, shredded
- 8 flour tortillas
- diced avocado
- sour cream
- chopped cilantro
- 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.
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!