Name: Lentil and Mushroom Burrito
Prep time: 10 min
Cook time: 30 min
Ingredients: 4 whole grain tortillas; 8 oz mushrooms, diced; ½ red onion chopped; 3-4 cloves of chopped garlic; 1 Tbsp fresh rosemary chopped; 1 cup of cooked lentils; ¼ tsp crushed red pepper flakes; Tofu Cream Sauce; 14 oz package silken tofu; 2 Tbsp flax seed; ⅓ cup water; 1 lemon, juiced; 1 tsp dijon; ¼ tsp crushed red pepper flakes; Salt and pepper, to taste

Recipes » Main Dish » Lentil and Mushroom Burrito

By Valarie Wadsworth-Delieto

(2)

These hearty burritos are rich in fiber and protein. They are easy to make, full of flavor and super satisfying.

Prep: 10 mins Cook: 30 mins Yield: 4 servings

Low Sugar Nut Free

Ingredients

Burrito

4 whole grain tortillas
8 oz mushrooms, diced
½ red onion chopped
3-4 cloves of chopped garlic
1 Tbsp fresh rosemary chopped
1 cup of cooked lentils
¼ tsp crushed red pepper flakes
Tofu Cream Sauce

Tofu Cream Sauce

14 oz package silken tofu
2 Tbsp flax seed
⅓ cup water
1 lemon, juiced
1 tsp dijon
¼ tsp crushed red pepper flakes
Salt and pepper, to taste

Whole Food, Plant-Based Living: Getting Started

Instructions

1. Preheat oven to 350 degrees F.
2. Combine ingredients for tofu cream sauce in blender and blend until smooth. Set aside.
3. In a pan over medium heat, sauté the onion for about 3-5 minutes. Then add the garlic, rosemary, mushrooms and stir. Let cook without stirring until mushrooms begin to brown. Once browning begins, stir and shut off the heat. Add lentils and 1/2 of the tofu cream sauce to the pan.
4. Lay out the 4 tortillas. Divide the mushroom mixture evenly over the tortillas. Fold in the sides and roll like a burrito.
5. Bake for 30 minutes.
6. Remove from oven and dollop the remaining tofu cream sauce over the four burritos.