Meatless Monday: Lentil Burritos (reprise)

Just had these and decided to bring them back to your plate, too.

Lentil Burritos

½ package of Trader Joe’s pre-cooked lentils
1 small onion, chopped
1 large green bell pepper, chopped
1 tablespoon olive oil
1 cup (4 oz) shredded soy cheese
1 cup vegetable broth
About 8 small flour tortillas
1 (8-oz) can tomato sauce (with roasted garlic if you can find it)
1 teaspoon ground cumin
1 tablespoon taco sauce
1 teaspoon cornstarch
Toppings: Tofutti sour cream, guacamole (when avocados are in season)

1. Sauté onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Remove from heat; stir in lentils and cheese. Spoon mixture evenly down center of each tortilla, and roll up. Place in a 13- x 9-inch baking dish.

2. Bring 3/4 cup broth, tomato sauce, cumin, and taco sauce to a boil in a saucepan. Stir together remaining 1/4 cup broth and cornstarch until smooth. Stir into sauce mixture, and cook over medium heat, stirring often, 10 minutes. Pour over burritos.

3. Bake at 350° for 10 minutes or until thoroughly heated. Serve with desired toppings.

Leftovers are delicious reheated the next day!

Adapted from a Southern Living recipe.

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