Ingredients
- 1 1/2 cups split red lentils
- 3 cups water
- 2 tsp canola oil
- 1 medium onion, diced
- 1 cup green pepper, diced
- 2 large garlic cloves, minced
- 1 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1 cup water
- 6 Tbsp tomato paste
- 8 (6-inch/15 cm) whole grain tortillas
- 8 Tbsp fat-free sour cream, divided
- 8 Tbsp salsa, divided
- 8 Tbsp shredded low-fat cheddar cheese
Instructions
- Rinse and drain lentils. In saucepan, bring lentils to a boil, cover and simmer 20 minutes. Slightly undercook. Drain if necessary.
- In 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 it starts to thicken. Cover and cook another 5 minutes.
- Lay tortilla flat and place 1/2 cup (125 mL) of lentil mix down in center and roll up. Top each burrito with 1 Tbsp (15 mL) of sour cream, salsa and cheese.
Nutrition Facts
Lentil Burritos
Serving Size
1 Burrito
Amount per Serving
Calories
316
% Daily Value*
Fat
5
g
8
%
Saturated Fat
2
g
13
%
Cholesterol
3
mg
1
%
Sodium
565
mg
25
%
Potassium
593
mg
17
%
Carbohydrates
52
g
17
%
Fiber
15
g
63
%
Sugar
6
g
7
%
Protein
17
g
34
%
* Percent Daily Values are based on a 2000 calorie diet.