Burritos! Another dish I love making with whatever ingredients I have on hand. Lately I’ve made burritos using beans and a whole grain as the base, but I ran out of brown rice, bulgur and farro so I decided to double up on the beans/legumes category instead! I used green lentils and kidney beans to make the base for these burritos.
I also had a vegetable mix from Trader Joe’s on hand that included carrots, corn, peas and green beans and I thought I’d throw that in the mix as well!
Topped with tahini and fresh cilantro and you’ve got yourself a delicious veggie burrito!
Green Lentil, Bean and Veggie Burritos with Balsamic Glaze
1/2 cup green lentils, uncooked
1 can of red kidney beans, drained and rinsed
1 cup of frozen vegetables (I used a mix with carrots, green beans, peas and corn)
2-3 tablespoons balsamic vinegar
Whole wheat tortillas
To make these burritos start by cooking the lentils. Add the lentils and 1 and 1/2 cups of water to a sauce pan and bring to a boil. Once boiling stir the lentils, reduce heat and simmer for about 40 minutes, stirring occasionally.
While the lentils are cooking, mix the beans, veggies and balsamic vinegar in a large mixing bowl.
Once the lentils are done, add the lentils to the veggie mix and stir to combine.
Pile the veggie mix onto a tortilla shell, top with tahini and cilantro, microwave to heat all ingredients through and enjoy!