Lentil Rice Burritos Recipes

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LENTIL BURRITOS

I'm constantly trying to incorporate healthy but tasty meals into our menu. Kids and adults alike love these mildly spiced burritos that combine filling lentils with crisp zucchini. -Pam Masters, Wickenburg, Arizona

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 burritos.

Number Of Ingredients 10



Lentil Burritos image

Steps:

  • Place first six ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 15-20 minutes. Drain if necessary., Stir zucchini, taco sauce and cheese into lentils. To serve, place about 1/2 cup lentil mixture on each tortilla and roll up.

Nutrition Facts : Calories 313 calories, Fat 7g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 452mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges

2 cups water
1 cup dried brown lentils
2 tablespoons dried minced onion
1/2 teaspoon dried minced garlic
1/2 teaspoon ground cumin
1/8 teaspoon hot pepper sauce
1 small zucchini, chopped
1 cup taco sauce
1 cup shredded part-skim mozzarella cheese
8 flour tortillas (8 inches), warmed

LENTIL BURRITOS

My Fiance has decided that he isn't overly fond of lentils. When I prepare them this way he doesn't seem to complain as much. The burrito get this lovely crunchy bottom to them that is almost like pastry. It is my favourite part. These are very filling! One is often enough. Although I may make mine a bit bigger than the average person.

Provided by Saturn

Categories     Rice

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9



Lentil Burritos image

Steps:

  • Put the water in a large pot. Bring to a boil.
  • Stir in the lentils and cover. Lower the heat and simmer for 40 minutes.
  • Dump the lentils (and any remaining water) into a large bowl. Add the cooked rice, tomato paste, taco seasoning mix. Stir well.
  • Lightly grease a large casserole dish. (I use a 9" x 13" cake pan.).
  • Preheat your oven to 350°.
  • On the counter (or other work space) lay out a tortilla. Put a line of the filling just below the horizontal center. I probably add about 1/2 a cup of filling to each burrito.
  • Make sure that there is about an inch or so at either end of the line that doesn't have filling on it.
  • Place a couple of slices of cheese on top of the line of filling.
  • I have also placed some sliced and pan fried chicken breast on top at this point as well. Makes my Fiance happy when he can see meat in a meal.
  • Fold up the bottom of the tortilla to cover the filling (or partially cover). Then fold over both sides. Then continue rolling to the top.
  • The burrito should be about 1 1/2" wide and about 4" long.
  • Place seam side down in the prepared pan.
  • Continue with the rest of the wraps.
  • At this point, you can either put them in the oven as is, or you can top them with some grated cheese. I think about 1/2 a cup of grated cheese would be more than sufficient. I don't usually top mine with the cheese.
  • Place in the oven. Cook for about 20-30 minutes. It depends on whether or not you used cheese.
  • The tops don't usually get too brown for me. They just get a lovely crustiness to them. You could rub some butter on top before cooking if you wanted them to brown a bit more.
  • Let stand for a few minutes before serving.
  • First time I made this, I only made 5 and I had about a cup of leftover filling. We ate the leftover filling as Sloppy Joe's on a nice crusty roll. I enjoyed it heated up on it's own.

4 cups water
1 cup dried lentils (green or brown)
1 1/2 cups cooked white rice or 1 1/2 cups cooked brown rice
1 (6 ounce) can tomato paste
1 (1 1/4 ounce) package taco seasoning mix (I use Hot 'n Spicy)
5 -8 large tortillas
6 ounces cheddar cheese (use whatever you have on hand) or 6 ounces monterey jack cheese, sliced thinly (use whatever you have on hand)
cheddar cheese, grated, optional topping
sour cream, for serving

LENTIL-RICE BURRITOS

Make and share this Lentil-Rice Burritos recipe from Food.com.

Provided by Donna Matthews

Categories     Lunch/Snacks

Time 2h40m

Yield 6 serving(s)

Number Of Ingredients 8



Lentil-Rice Burritos image

Steps:

  • Combine all ingredients in oven-proof casserole dish.
  • Cover and bake in 300 degree oven for 2 to 2 1/2 hours.
  • Add more broth if it starts getting dry.
  • Serve with flour tortillas, grated cheese, chopped onions, sour cream, etc.

1/2 cup brown rice, long grain is best
3/4 cup dried lentils
1 small onion, chopped
1/2 teaspoon basil
1/4 teaspoon oregano
1/4 teaspoon garlic powder
1/4 teaspoon thyme
3 cups chicken broth

LENTIL BURRITOS

A lentil burrito that can be eaten hot or cold. From the Chicago Tribune: 11/13/90. (I'm guessing on the prep time but it should'nt take much more than 15 - 20 minutes). It can be made with vegetable stock for vegetarians.

Provided by tgobbi

Categories     Lentil

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 15



Lentil Burritos image

Steps:

  • Wash& drain lentils.
  • Bring to a boil with stock; cover, simmer until just tender, about 20 min.
  • Drain if necessary.
  • Heat oil on medium heat.
  • Cook onion, garlic, zucchini, pepper to tender crisp.
  • Stir in lentils, hot sauce,& taco sauce.
  • Adjust seasonings.
  • Stir in cheese.
  • Spoon 1/2 C of mixture down center of each tortilla.
  • Roll up (Can assemble ahead& reheat rolled in dampened paper towels in microwave).
  • Can be eaten hot or cold.

Nutrition Facts : Calories 484.8, Fat 19, SaturatedFat 7.8, Cholesterol 30.4, Sodium 1248.7, Carbohydrate 58.1, Fiber 7.1, Sugar 10.6, Protein 20.8

1 cup lentils, rinsed
2 cups chicken stock
1 tablespoon olive oil
1/2 cup diced onion
1 clove garlic, minced
1 cup chopped zucchini
1 cup chopped green bell peppers or 1 cup red bell pepper
1/2 teaspoon ground cumin
1/4 teaspoon hot sauce (to taste)
1 cup mild taco sauce
4 ounces monterey jack cheese, shredded
8 flour tortillas
diced avocado
sour cream
chopped cilantro

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