Lentil Walnut Burritos with Peppers, Onions and Salsa

Name: Lentil Walnut Burritos with Peppers, Onions and Salsa
Cuisine: Latin American, American, Mexican
Ingredients: FOR THE LENTIL FILLING:; 1 cup walnuts; 1 3/4 cups cooked brown lentils (see note); 1 1/2 teaspoons dried oregano; 1 1/2 teaspoons ground cumin; 1 1/2 teaspoons chili powder; 2 tablespoons nutritional yeast; 1 teaspoon coconut aminos; 2 tablespoons water or as needed; FOR THE SALSA: (OR SUBSTITUTE DR. FUHRMAN'S TEX-MEX SALSA); 2 fresh tomatoes, chopped; 1 small red onion; 1 clove garlic; 1/2 jalapeno chili pepper, seeded and minced; 3 tablespoons fresh lime juice; 1 tablespoon chopped cilantro; TO FINISH:; 1 large green bell pepper, thinly sliced; 1 large onion, thinly sliced; 6 (100% whole grain) tortillas

6 steps

Updated at: Thu, 17 Aug 2023 04:00:19 GMT

Nutrition balance score

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Ingredients

6 servings

1 cupwalnuts

1 ¾ cupsbrown lentils

cooked

1 ½ teaspoonsdried oregano

1 ½ teaspoonsground cumin

1 ½ teaspoonschili powder

2 tablespoonsnutritional yeast

1 teaspooncoconut aminos

2 tablespoonswater

or as needed

SALSA

FOR THE, OR SUBSTITUTE DR. FUHRMAN'S TEX-MEX SALSA

0.5jalapeno chili pepper

seeded and minced

3 tablespoonsfresh lime juice

1 tablespooncilantro

6whole grain tortillas

100%

Instructions

Step 1

Place walnuts in a food processor and pulse several times to chop them. Add the cooked lentils, oregano, cumin, chili powder, nutritional yeast and coconut aminos and pulse until mixture is thoroughly combined and crumbly. Add 1-2 tablespoons water as needed.

Step 2

Stir together salsa ingredients.

Step 3

Heat 2-3 tablespoons water in a large skillet and water saute pepper and onion until tender.

Step 4

To assemble burritos, spread lentil/walnut mixture on tortillas, top with sauteed peppers, onions and salsa and roll up.

Step 5

Note:

Step 6

To cook dry lentils, bring 1 cup lentils and 2 cups water to a boil in a large saucepan. Reduce heat, cover and cook for 25 minutes or until tender. Drain.