Ingredients
11⁄2 cups dry USA lentils, rinsed
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
31⁄2 cups water
1 tablespoon lime juice
Cayenne pepper, to taste
8 10-inch whole-wheat or flour tortillas, warmed
2 cups shredded lettuce
1 cup shredded Cheddar cheese
1 21⁄4-ounce can sliced or chopped ripe olives (optional)
Fresh salsa ingredients:
1 cup chopped fresh tomato (about 1 large tomato)
1⁄3 cup finely chopped onion
1 4-ounce can diced green chiles
2 tablespoons chopped, fresh cilantro
1 tablespoon red wine vinegar
2 tablespoons fresh lime juice
1 clove garlic, minced
1⁄4 teaspoon salt
1 tablespoon vegetable oil
Method
Combine lentils, chili powder, cumin, coriander, salt and water in a medium saucepan and bring to a boil. Reduce heat, cover, and simmer until lentils are very tender, about 35 to 45 minutes.
In the bowl of a food processor, combine lentils, lime juice and cayenne. Process until smooth.
Meanwhile, combine all salsa ingredients in a small bowl. Refrigerate until ready to use.
To make burritos, reheat lentil mixture, if necessary. Spread 1⁄3 cup of lentil mixture down the center of each warm tortilla. Top with 1⁄4 cup lettuce, 2 tablespoons cheese, 1 tablespoon olives, and 1 to 2 tablespoons salsa. Fold tortillas, and serve topped with another tablespoon of salsa. Serve immediately.
Nutrition:
| Calories | 433 |
| Protein | 19 g |
| Carbohydrates | 63 g |
| Fiber | 11 g |
| Total Fat | 12 g |
| Saturated Fat | 5 g |
| Iron | 6 mg |
| Sodium | 843 mg |
| Folate | 267 mcg |
| Calcium | 236 mg |
| Magnesium | 63 mg |