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Lentil Burritos

Photo: William Dickey; Styling: Buffy Hargett
Prep time 45 mins
Cook time 10 mins
Yield Makes 8 servings

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

How to Make It

  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.