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Lentil and Kale Burritos

Name: Lentil and Kale Burritos
Prep time: 10 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 cup roasted red peppers, bottled; 5 tablespoons sour cream; 1 garlic clove; 1/4 teaspoon salt; 1 1/2 cups Progresso™ chicken broth; 3/4 cup dried lentils; 1 tablespoons olive oil; 1/2 cup sweet onion, finely chopped; 3 large kale leaves, washed and finely chopped (stems removed); 1 1/2 cup sweet potato, cooked and cut into small cubes; Salt and pepper, to taste; 6 flour tortillas 7-8 inches; 1 cup mozzarella cheese

Prep 10 min
Total 45 min
Ingredients 13
Servings 6

Burritos are like tacos, you can stuff them with almost anything. Although, I’ve noticed that in my house we stuff them with the same thing over and over again. Which is why I decided to try something different by using seasonal vegetables and that’s how I came up with this burrito stuffed with lentils and kale. I added sweet potato and its sweetness helped to bring out the flavor of the lentils. Roasted red pepper combined with garlic and sour cream gives this dish the final touch. To make things easier, use bottled or canned roasted peppers; you can usually find them in the dressings isle of your supermarket.

Ingredients

For the roasted pepper sauce:

1 cup roasted red peppers, bottled
5 tablespoons sour cream
1 garlic clove
1/4 teaspoon salt

For the burritos:

1 1/2 cups Progresso™ chicken broth
3/4 cup dried lentils
1 tablespoons olive oil
1/2 cup sweet onion, finely chopped
3 large kale leaves, washed and finely chopped (stems removed)
1 1/2 cup sweet potato, cooked and cut into small cubes
Salt and pepper, to taste
6 flour tortillas 7-8 inches
1 cup mozzarella cheese

Directions

1

For the roasted pepper sauce: Process peppers, sour cream, garlic and salt in blender or food processor.
2

For the burritos: In a pot on medium-high heat, add chicken broth, water and lentils. Bring to a boil, lower temperature and cook for 20-25 minutes or until lentils are tender and water has evaporated.
3

Heat the oil in a large frying pan, add onion and sauté until translucent. Add kale and sauté for 2-3 minutes, it should change color and reduce its size. Add lentil and sweet potato. Season with salt and pepper and cook for 2-3 minutes.
4

Heat the tortillas on a comal, grill or in the microwave. Add half a cup of the mixture of lentils in the center of the tortilla, add cheese, roasted pepper sauce and roll it up.
5

Enjoy!

To save time, prepare the kale the day before. Wash it and remove the stems. Let it dry and then store it in a plastic bag or container.
The sweet potato adds a slight sweetness to the lentils. For a different flavor add mushrooms or squash.

No nutrition information available for this recipe

Burritos are like tacos, you can stuff them with almost anything. Although, I’ve noticed that in my house we stuff them with the same thing over and over again. Which is why I decided to try something different by using seasonal vegetables and that’s how I came up with this burrito stuffed with lentils and kale. I added sweet potato and its sweetness helped to bring out the flavor of the lentils. Roasted red pepper combined with garlic and sour cream gives this dish the final touch. To make things easier, use bottled or canned roasted peppers; you can usually find them in the dressings isle of your supermarket.