Lentil Burritos
Lentils are a super source of iron. They're also a plentiful source of vitamin B1, folate, and dietary fiber.
INGREDIENTS | SERVES 6
1 cup lentils, rinsed
2 cups Chicken Stock (Chapter 3) or vegetable stock
1 cup water
1 teaspoon olive oil
½ cup white onions, diced
1 clove garlic, minced
1 cup zucchini, chopped
1 cup red bell pepper, chopped
½ teaspoon ground cumin
¼ teaspoon hot pepper sauce
1 cup mild taco sauce
Salt, to taste
4 ounces shredded Cheddar jack cheese
12 whole-wheat tortillas
Wash and drain lentils. Bring lentils, stock, and water to a boil. Cover saucepan and simmer until lentils are tender yet holding their shape, 25–40 minutes.
Sauté olive oil, onions, garlic, zucchini, and bell peppers over medium heat.
When veggies are tender, stir in lentils, cumin, hot sauce, and taco sauce; add salt to taste.
Stir in cheese until melted.
Spoon ½ cup mixture into the center of each tortilla. Roll and serve.
PER SERVING Calories: 450 | Fat: 14g | Sodium: 860mg | Carbohydrates: 60g | Fiber: 8g | Protein: 18g
