Lentil Burritos Recipes

Steps:

• Place first six ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 15-20 minutes. Drain if necessary., Stir zucchini, taco sauce and cheese into lentils. To serve, place about 1/2 cup lentil mixture on each tortilla and roll up.

Steps:

• Heat oil in a skillet over medium heat; cook and stir onion and garlic until tender, about 5 minutes. Mix lentils and taco seasoning into onion mixture; cook and stir for 1 minute.
• Pour chicken broth into skillet and bring to a boil. Reduce heat to low, cover the skillet, and simmer until lentils are tender, 25 to 30 minutes.
• Uncover the skillet and cook until mixture is slightly thickened, 6 to 8 minutes. Mash lentils slightly; stir in salsa.
• Serve about 1/4 cup lentil mixture in each taco shell.

Steps:

• Combine ancho chile powder, cumin, coriander, oregano, salt, and fennel in a small bowl.
• Heat oil in a large skillet over medium-high heat. Cook onion and garlic, stirring occasionally, until lightly browned, about 3 minutes. Add spice mixture and cook, stirring, until toasted, about 30 seconds.
• Reduce heat to medium and add cooked lentils, tomato paste, a few splashes of water, and chipotle peppers. Cook, mashing lightly with a fork and adding water if necessary, until lentils are heated through and hold together, about 5 minutes. Season with additional salt if needed and adobo or hot sauce.
• Lightly toast tortillas in a cast-iron skillet over medium heat. Spread about 1/3 cup filling down center of each tortilla. Top with lettuce, tomatoes, and cilantro. Serve with guacamole and lime wedges.

Steps:

• In a large nonstick skillet, heat oil over medium heat; saute onion and garlic until tender. Add lentils and seasonings; cook and stir 1 minute. Stir in broth; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 25-30 minutes. , Cook, uncovered, until mixture is thickened, 6-8 minutes, stirring occasionally. Mash lentils slightly; stir in salsa and heat through. Serve in taco shells. Top with remaining ingredients.

Steps:

• Wash& drain lentils.
• Bring to a boil with stock; cover, simmer until just tender, about 20 min.
• Drain if necessary.
• Heat oil on medium heat.
• Cook onion, garlic, zucchini, pepper to tender crisp.
• Stir in lentils, hot sauce,& taco sauce.
• Adjust seasonings.
• Stir in cheese.
• Spoon 1/2 C of mixture down center of each tortilla.
• Roll up (Can assemble ahead& reheat rolled in dampened paper towels in microwave).
• Can be eaten hot or cold.

Steps:

• 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.