Lentil Burritos
Forgot to soak beans for burritos? I am guilty of doing that more times than once. Lentil burritos are quick and require no pre-soaking. Lentils are filling when your really hungry plus they are high in protein, complex carbs and fiber. Some foods freeze well, still taste good and maintain their texture, these Lentil burritos are one of those foods. We like to make large batches of these and freeze them ahead of time for quick nutritious snacks (or meals) on days when we are super busy.
Ingredients
- 2 cups lentils
- 4 cups water
- 1/4 cup soy sauce
- 1 yellow onion, diced
- 1/4 cup cheese, shredded
- 1/2 Tablespoon chili powder
- 1 Tablespoon cumin
- 2 1/2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 Tablespoon paprika
- splash of hot sauce – your preference
- salt and pepper to taste
- 8-10 tortillas (here’s our recipe for Whole Wheat Tortillas)
Instructions
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In a medium pot bring lentils, water, and soy sauce to a boil and simmer until lentils are soft and have absorbed most of the liquid about 30 minutes.
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Mix in diced onion and spices and allow to cook another 5-10 minutes.
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Stir in cheese and mix until fully mixed in and melted.
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Add a scoop of lentils to center of each tortilla. Roll up and enjoy.
- If you want you can pop these into a preheated oven at 350 and baked until a little crispy.
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