Friday Food Fun

We had another delicious meal this week that the granddaughter fixed. It was an interesting combination that created a fantastic burrito.

Lentil Burrito

Ingredients

3-4 medium-sized sweet potatoes, thoroughly cleaned

1 cup dry lentils

1 cup dry rice

1-16 ounce can black beans, rinsed and drained

1-12 ounce package frozen corn

1 medium onion

2 medium bell peppers

1-3 TBS olive oil

Garlic powder, onion powder, paprika, cayenne, salt, pepper or other spices as desired

6 Tortillas

Sour cream

Shredded cheese

Taco sauce

Directions

Prepare rice and lentils as per package instructions (1 cup dry should make 3 cups cooked)

While rice and lentils are cooking, heat sweet potatoes in a microwave just long enough to make tender enough peel and cube.  Let cool slightly, then peel and cube. Place in large pan with small amount of olive oil, cook until slightly tender. Season as desired.

Slice onions and bell peppers in long strips. Add a small amount of olive oil to another pan, season onion and bell peppers to taste, cook until crisp, but tender.

Cook corn according to package directions.

Heat black beans.

Once everything is cooked or heated, transfer to the table.

Heat tortillas.

Add ingredients to tortillas, roll up and enjoy!

I hope this makes sense, I tried to keep up with what she was doing without getting in her way too much! These were really good!

I would enjoy avocados with these as I really like avocados.

The nice thing about this recipe is it can be tailored to your likes. It would taste great with lettuce, tomatoes (unfortunately I can’t eat tomatoes), raw onions (I can’t eat those either!) or any of a wide range of vegetables.

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