Monday, January 24, 2011

Lentil Burritos

When I began this blog, with only a smidge less knowledge than I possess now, my intention was to have a place to share favorite recipes along with life and the lessons learned along the way. For the most part, I've been able to do as I intended.

But, because of my challenged computer skills, I haven't been able to figure out how to add cute little tabs for various subjects, so everything is kind of a jumbled up mess. Instead of hiding my head in shame however, I have embraced my incompetence in this area. With my head held high, I will continue on. Mainly, I've been doing what some of you have to do~search (frantically, for me) through the mess, looking for that one, or 20, recipes that I've posted without a picture. Those recipes that I know I've shared, but can't really remember where.

I call them The Lost Recipes. I'll be pulling earlier recipes out of the hidden recesses of my, and re-posting them under their appropriate labels, making them easier to find. So, if some of them look familiar, just know that you are not losing your mind, nor are you having an episode of deja vu. Pretend, for my sake, that these are brand new, never before seen recipes.

I beg of you.

This is one of those recipes that should never be misplaced. Ever. Not only are Lentil Burritos frugal, meat-free and delicious, they are also considered a "fast food" in our house. It is also one of the recipes that cannot be messed up.

Even by me.☺

Lentil Burritos

~The Players~

3/4 C. dry, organic brown lentils
3/4 C. dry, organic brown rice
4 C. **beef broth (or 4 C. water and 1-1/2 Tb. organic beef soup base)
4 t. chili powder
1 t. dried cumin
2 t. onion powder
1/2 t. garlic powder
Optional: grated Cheddar cheese, sour cream, guacamole

Dump everything into a medium pot and bring to boil. Turn down the heat to medium low, cover, and continue to cook until all of the liquid is absorbed and the rice is done; approximately 45 minutes. Stir a couple of times while cooking.

Use as filling in the tortilla of your choice. We like to add a little grated cheese and serve with sour cream/ guacamole. ☺

Serves 4.
(I always double this and keep any extra in the fridge for a quick lunch later in the week.)

*For crispy burritos, lay wrapped burritos on cookie sheet. Lightly brush each burrito with olive oil and bake in 375F. preheated oven for 10-15 minutes, or until lightly browned.

**To make a vegetarian version, omit beef broth and use vegetable broth instead. 



Kris said...

Kim, that looks SO good. I just found some lentils I have had a few years. Are they still good? They are in an airtight glass jar. I have everything else to make this. And I want some right now. Yum! Thanks for the recipe.

Kim said...

Kris~I've used lentils that have been more than a year old with no problems. Beyond that, I don't know...? My motto is that recipes are only as good as their ingredients! If in doubt, throw it out~I hope you like these!