2
1 onion, chopped
2 garlic cloves, minced
1 tbsp vegetable oil
1 1/2 tsp chili powder
1/2 tsp cayenne pepper
1/2 cup water
540-mL can lentils
1 1/2 cups grated cheddar, or Monterey Jack
4 large tortillas, or 8 small tortillas
2 cups shredded lettuce
1 tomato, seeded and chopped
2 green onions, thinly sliced
Sauté onion and garlic in oil in a large saucepan set over medium heat until onion has softened, about 5 minutes. Stir in chili powder and cayenne. Then add water. Boil gently, uncovered and stirring often until water has evaporated, from 5 to 8 minutes.
Meanwhile, rinse and drain lentils. Turn onto a plate with shallow sides, and using a fork, coarsely mash lentils. Add to onion mixture and stir frequently until hot. Stir in cheese. When melted, spoon into warm tortillas. Top with lettuce, tomato and green onions. Roll up and serve.
Calories 529, Protein 25.8g, Carbohydrates 58.3g, Fat 22.3g, Fibre 7.5g.
If you have a can of lentils and a package of tortillas, you have the main ingredients to roll up a hot and hearty Tex-Mex dinner.