Lentil Burritos

Recipe by Saturn
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READY IN: 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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