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
Ingredients
- 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
Directions
- Place the first 6 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.
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