Veggie Burritos with Lentil Salsa Print
3 cups lentils
3 Tbsp taco seasoning
1 & 1/2 quarts water
2 quarts plus 1 cup cooked pinto beans
Salt & cayenne pepper to taste
24 (10 inch) whole wheat or flour tortillas, warmed
6 cups (1 lb) chredded lettuce
1 & 1/2 cups (12oz) shredded cheddar cheese
12 oz sliced rips olives

Combine lentils, seasonings and water in a large pot. Heat to boiling.
Reduce to simmer and cook, coovered, until lentils are tender, about 15 - 20 minutes.
Reserve 2 cups lentils; set aside.
Combine remaining lentils and pinto beans in food processor or blender.
Process until smooth. Stir in reserved lentils.
Season with salt and pepper, if desired.
To serve:
Spread 1/2 cup lentil mixture down center of tortilla.
Top each tortilla with 1/4 cup lettuce, 2 Tbsp cheese and 1 Tbsp olives.
Serve with lentil salsa.

Serves 24. (1/2 cup)
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