Crispy baked pepper & lentil wraps are highlighted with a monterey jack cheese and served with a freshly made salsa.
|1/4||purple onion, sliced thin|
|1||bell pepper, seeded and sliced lengthwise|
|1||jalapeno, seeded and sliced lengthwise|
|1/2||zucchini, sliced lengthwise|
|3||garlic cloves, minced|
|1 tsp||chili powder|
|3/4 cup||Monterey Jack Cheese, grated|
|1/2 cup||green lentils, cooked|
|1 tbsp||lemon juice|
|1 tbsp||canola oil|
|salt and pepper|
|whole wheat tortillas|
Preheat oven to 350. Lightly spray 9×11 or 9×13 baking dish with cooking spray. Set aside.
In a saucepan over medium heat add a drizzle of oil. Toss in onion and all peppers. Let cook about 5 minutes. Add garlic, zucchini, chili powder and a pinch of salt and pepper. Turn heat down if needed. Cook another 5 minutes.
Stir in lentils and taste for seasoning. Add more salt if required. Cook until lentils have had a few minutes to soak up some of the flavours in the pan.
Add your lemon juice and remove pan from heat. Stir in ½ cup of cheese.
Warm tortillas in microwave 5-10 seconds.
Take approx. ⅓ cup of your vegetable mixture (or a little more if necessary) and place in middle of tortilla. Roll tightly and place seam side down in baking dish. Repeat with the remaining tortillas until filling is gone. Sprinkle with remaining cheese and bake 15-20 minutes or until cheese is melted.
Yields about 5-6.
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