Categories: Lentils, Main Dish, Tex-Mex
Ingredients
- 1 cup lentils , rinsed
- 2 cups chicken stock
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1 clove garlic , minced
- 1 cup chopped zucchini
- 1 cup chopped green bell peppers or 1 cup red bell pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon hot sauce (to taste)
- 1 cup mild taco sauce
- 4 ounces monterey jack cheese , shredded
- 8 flour tortillas
- Garnish:
- diced avocado
- sour cream
- chopped cilantro
Directions
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Wash& drain lentils.
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Bring to a boil with stock; cover, simmer until just tender, about 20 min.
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Drain if necessary.
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Heat oil on medium heat.
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Cook onion, garlic, zucchini, pepper to tender crisp.
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Stir in lentils, hot sauce,& taco sauce.
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Adjust seasonings.
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Stir in cheese.
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Spoon 1/2 C of mixture down center of each tortilla.
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Roll up (Can assemble ahead& reheat rolled in dampened paper towels in microwave).
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Can be eaten hot or cold.