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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 1 |
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Ingredients:
1 cup dried lentils |
4 cups water |
1 small onion, chopped |
1 large green bell pepper, chopped |
1 tablespoon vegetable oil |
1 cup (4 ounces) shredded cheddar cheese |
16 (7-inch) flour tortillas |
1 (8-ounce) can tomato sauce with roasted garlic |
1 teaspoon ground cumin |
1 tablespoon green taco sauce |
1 teaspoon cornstarch |
toppings: sour cream, guacamole |
Directions:
1. Simmer lentils in 4 cups water in a saucepan over medium heat 20 minutes or until tender; drain, reserving 1 cup liquid.
2. Sauté onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Remove from heat; stir in lentils and cheese. Spoon mixture evenly down center of each tortilla, and roll up. Place in a 13- x 9-inch baking dish.
3. Bring 3/4 cup reserved liquid, tomato sauce, cumin, and taco sauce to a boil in a saucepan. Stir together remaining 1/4 cup reserved liquid and cornstarch until smooth. Stir into sauce mixture, and cook over medium heat, stirring often, 10 minutes. Pour over burritos.
4. Bake at 350° for 10 minutes or until thoroughly heated. Serve with desired toppings.
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