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Recipes » Main Dish » Lentil and Mushroom Burrito
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Lentil and Mushroom Burrito

What You'll Need


4 whole grain tortillas

8 oz mushrooms

½ red onion chopped

3 or 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

How to Make It

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.

Cooking Tips

Serve with fresh rosemary and sliced tomatoes.

Substitute ⅓ Tbsp dried rosemary if you don’t have any fresh.

Copyright 2019 Center for Nutrition Studies. All rights reserved.

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