Lentil Burritos

• 1.)t cup Lentils (rinsed)
• 2.)t cups vegetable broth, canned or bouillon cube
• 3.)t tablespoon oil
• 4.)t/2 cup onion diced
• 5.)t clove garlic (minced)
• 6.)t cup zucchini (chopped)
• 7.)t cup red or green peppers
• 8.)t/2 teaspoon cumin
• 9.)t/4 hot pepper sauce (or to taste)
• 10.)t-cup taco sauce. Mild, medium, or salsa
• 11.)t ounces Monterey jack cheese (shredded)
• 12.)t flour tortillas

1. 1.)tash and drain lentils. Put in a medium saucepan with broth. Heat to boil, cover and simmer until lentils are just tender yet holding their shape, about 20 minuets. Drain, if necessary.
2. 2.)teat oil over medium heat and cook onion, garlic, zucchini and bell pepper in a small pan. When crisp, tender stir in lentils, cumin, hot sauce and taco sauce.
3. 3.)taste and adjust for salt. Stir in cheese. Spoon about 1/2 cup of mixture down center of each tortilla. Roll up. Can be assembled ahead; reheat be rolling each burrito in a dampened paper towel and microwave for one minuet. If using cold you can roll in a bit of diced avocado and sour cream into each burrito.

vegetable broth, oil, onion, garlic, zucchini, red, cumin, pepper, taco, cheese, flour tortillas

Taken from www.epicurious.com/recipes/member/views/lentil-burritos-1202146 (may not work)