This makes a satisfying vegetarian lunch with a touch of heat
340 cal Serves 8
Prep time 0h 10m
Cook time 0h 25m
Total time 0h 35m
Step 1Rinse and drain lentils. In saucepan, bring lentils to a boil, cover and simmer 20 minutes. Slightly undercook. Drain if necessary.
Step 2In sauté pan, sauté onion, green pepper and garlic in canola oil, but do not brown. Add chili powder, cumin, cooked lentils, water and tomato paste. Stir 2 minutes until mixture starts to thicken. Cover and cook another 5 minutes.
Step 3Lay tortilla flat and place 1/2 cup (125 mL) of lentil mix in centre and roll up. Top each burrito with 1 tbsp (15 mL) of sour cream, salsa and cheese.
Per serving (1 burrito)
- 17 g
- 420 mg
- 517 mg
- Total fat
- 6 g
- Saturated fat
- 1.5 g
- 5 mg
- 53 g
- 8 g
- 5 g
- Added sugars
- 0 g
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