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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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. Ingredients:
1 cup lentils, rinsed |
2 cups chicken stock |
1 tablespoon olive oil |
1/2 cup diced onion |
1 clove garlic, minced |
1 cup chopped zucchini |
1 cup chopped green bell peppers or 1 cup red bell pepper |
1/2 teaspoon ground cumin |
1/4 teaspoon hot sauce (to taste) |
1 cup mild taco sauce |
4 ounces monterey jack cheese, shredded |
8 flour tortillas |
diced avocado |
sour cream |
chopped cilantro |
Directions:
1. Wash& drain lentils.
2. Bring to a boil with stock; cover, simmer until just tender, about 20 min.
3. Drain if necessary.
4. Heat oil on medium heat.
5. Cook onion, garlic, zucchini, pepper to tender crisp.
6. Stir in lentils, hot sauce,& taco sauce.
7. Adjust seasonings.
8. Stir in cheese.
9. Spoon 1/2 C of mixture down center of each tortilla.
10. Roll up (Can assemble ahead& reheat rolled in dampened paper towels in microwave).
11. Can be eaten hot or cold.
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