| Veggie Burritos with Lentil Salsa |
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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) |
