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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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lentils Ingredients:
200 g lentils, rinsed |
470 ml chicken stock |
1 tablespoon olive oil |
60 g diced onion |
1 clove garlic, minced |
110 g zucchini |
90 g chopped green bell pepper or red bell pepper |
1/2 teaspoon ground cumin |
1/4 teaspoon hot sauce (to taste) |
250 g taco sauce |
110 g cheese, shredded |
8 flour tortillas |
Directions:
1. Wash& drain lentils.
2. Bring to a boil with stock; cover, simmer until just tender, about 20 min. Drain if necessary.
3. Heat oil on medium heat. Cook onion, garlic, zucchini, pepper to tender crisp.
4. Stir in lentils, hot sauce,& taco sauce.
5. Adjust seasonings. Stir in cheese.
6. Spoon 1/2 C of mixture down center of each tortilla.
7. Roll up (Can assemble ahead& reheat rolled in dampened paper towels in microwave). Can be eaten hot or cold.
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