Santa Fe Burritos with Fresh Salsa
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|Ingredients:||Makes 8 burritos|
The spicy lentil puree that fills these burritos can substitute for meat in tacos, tostadas, and other south-of-the-border dishes.
1 1/2 cups dry USA lentils, rinsed
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
3 1/2 cups water
1 tablespoon lime juice
Cayenne pepper, to taste
8 10-inch whole-wheat or flour tortillas, warmed
2 cups shredded lettuce
1 cup shredded Cheddar cheese
1 2 1/4-ounce can sliced or chopped ripe olives (optional)
1 cup chopped fresh tomato (about 1 large tomato)
1/3 finely chopped onion
1 4-ounce can diced green chiles
2 tablespoons chopped, fresh cilantro
1 tablespoon red wine vinegar
2 tablespoons fresh lime juice
1 clove garlic, minced
1/4 teaspoon salt
1 tablespoon vegetable oil
|Instructions:||1. Combine lentils, chili powder, cumin, coriander, salt and water in a medium saucepan and bring to a boil. Reduce heat, cover, and simmer until lentils are very tender, about 35 to 45 minutes.|
2. In the bowl of a food processor, combine lentils, lime juice and cayenne. Process until smooth.
3. Meanwhile, combine all salsa ingredients in a small bowl. Refrigerate until ready to use.
4. To make burritos, reheat lentil mixture, if necessary. Spread 1/3 cup of lentil mixture down the center of each warm tortilla. Top with 1/4 cup lettuce, 2 tablespoons cheese, 1 tablespoon olives, and 1 to 2 tablespoons salsa. Fold tortillas, and serve topped with another tablespoon of salsa. Serve immediately.
|Prep Time:|| > 120|
|Cook Time:|| > 120|