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

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

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.