8 servings / 35 min
Prep 10 min / Cook 25 min
Ingredients
- 1 1/2 cups (375 mL) split red lentils
- 3 cups (750 mL) water
- 2 tsp (10 mL) canola oil
- 1 medium onion, diced
- 1 cup (250 mL) green pepper, diced
- 2 large garlic cloves, minced
- 1 1/2 tsp (7 mL) chili powder
- 1/2 tsp (2 mL) ground cumin
- 1 cup (250 mL) water
- 6 tbsp (90 mL) tomato paste
- 8 whole grain tortillas (6-inch/15-cm in diameter)
- 8 tbsp (120 mL) fat-free sour cream, divided
- 8 tbsp (120 mL) salsa, divided
- 8 tbsp (120 mL) shredded low-fat cheddar cheese, divided
Directions
- 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 mixture starts to thicken. Cover and cook another 5 minutes.
- Lay tortilla flat and place 1/2 cup (125 mL) of lentil mix in centre and roll up. Top each burrito with 1 tbsp (15 mL) of sour cream, salsa and cheese.
Nutritional info per serving (1 burrito)
- Calories 340
- Protein 17 g
- Total fat 6 g
Saturated fat 1.5 g
Cholesterol 5 mg - Carbohydrates 53 g
Fibre 8 g
Sugars 5 g
Added sugars 0 g - Sodium 420 mg
- Potassium 517 mg