Lentil Burritos Food

TASTY LENTIL TACOS

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.

LENTIL TACOS

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.

TASTY LENTIL TACOS

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.

LENTIL BURRITOS

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.

LENTIL BURRITOS

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.

EASY, INEXPENSIVE LENTIL TACOS

Steps:

• Dump everything in a medium pot and bring to a boil.
• Turn down the heat to a little lower than medium and cook covered (just like rice) until done. I usually stir every 5-6 minutes, but you probably don't need to once the spices are mixed!
• Use just like regular taco filling.

SMOTHERED LENTIL BURRITOS

Steps:

• First, prepare your burrito fillings. Set your rice to cook according to package instructions, and then move on to the lentil filling while that cooks.
• In a frying pan or skillet, saute your shallot and mushrooms until soft. Add the spices, and then the lentils, beans, tomato paste and lime juice. Saute until everything is nicely combined. Remove from the heat.
• Prepare your avocado sauce. Puree all ingredients in a blender, hand blender or food processor.
• Once the rice has finished cooking, you can assemble your burritos. Spoon 1/4 of the rice, 1/4 of the lentil filling and 1/4 of the cheese into each burrito and roll them up.
• Oil a casserole dish and place all of the rolled burritos in it. Pour the avocado sauce on top, and use a spatula if needed to smother the sauce all over the top and sides of each burrito.
• Scatter some extra cheese on top if you wish - this is optional.
• Bake in the oven for 20 minutes at 180C / 360F.
• Serve with toppings of your choice!

LENTIL BURRITOS

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.

CURRIED LENTIL BURRITO

Steps:

• Saute onion, curry powder, and jalapeno in 2 tablespoons oil in a nonstick skillet over med-high heat.
• Cook until onion begins to brown, 5-8 minutes.
• Add broth, tomatoes, potatoes, lentils, and bay leaf; decrease heat and simmer until lentils are tender, 20-30 minutes.
• Stir in frozen spinach and lime juice; season to taste with salt.
• Blend eggs, milk, and parsley in a pie plate.
• Heat a large nonstick skillet over med-high heat.
• Dip both sides of a tortilla into egg mixture, then fry in 1-2 teaspoons of the remaining oil until golden, about 1 minute; flip tortilla, sprinkle with 1/4 cup cheese, and continue frying until second side is brown, about 1 minute.
• Remove tortilla from heat; assemble with 3/4 cup lentil filling; roll up burrito-style.

LENTIL-RICE BURRITOS

Steps:

• Combine all ingredients in oven-proof casserole dish.
• Cover and bake in 300 degree oven for 2 to 2 1/2 hours.
• Add more broth if it starts getting dry.
• Serve with flour tortillas, grated cheese, chopped onions, sour cream, etc.