Lentil Burritos

• 1 cup dried lentils
• 4 cups water
• 1 small onion, chopped
• 1 large green bell pepper, chopped
• 1 tablespoon vegetable oil
• 1 cup (4 ounces) shredded Cheddar cheese
• 16 (7-inch) flour tortillas
• 1 (8-ounce) can tomato sauce with roasted garlic
• 1 teaspoon ground cumin
• 1 tablespoon green taco sauce
• 1 teaspoon cornstarch
• Toppings: sour cream, guacamole

1. Simmer lentils in 4 cups water in a saucepan over medium heat 20 minutes or until tender; drain, reserving 1 cup liquid.
2. Saute 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.
3. Bring 3/4 cup reserved liquid, tomato sauce, cumin, and taco sauce to a boil in a saucepan. Stir together remaining 1/4 cup reserved liquid and cornstarch until smooth. Stir into sauce mixture, and cook over medium heat, stirring often, 10 minutes. Pour over burritos.
4. Bake at 350u0b0 for 10 minutes or until thoroughly heated. Serve with desired toppings.

dried lentils, water, onion, green bell pepper, vegetable oil, cheddar cheese, flour tortillas, tomato sauce, ground cumin, green taco, cornstarch, sour cream

Taken from www.myrecipes.com/recipe/lentil-burritos (may not work)