By chefmichaelsmith Main Dish South Western Pan Frying
July 10, 2015
My kids love these burritos but they don’t know why. I do though. Lentils are flavour sponges. Lentils do such a good job absorbing the bright sunny flavours of the southwest that no one notices the missing **** in this burrito. They notice the crisp smoky bacon though! Michael
10 Minutes
55 Minutes
1 Hour 5 Minutes
For the burrito filling:
4 thick slices of bacon, chopped
1 onion, diced
1 tsp (5 mL) chili powder
1 tsp (5 mL) cumin
1 tsp (5 mL) oregano leaves
1 cup (250 mL) green lentils, rinsed
4 cups (1 L) fresh local water
1 cup (250 mL) corn
1 tsp (5 mL) salt
1 tsp (5 mL) your favourite hot sauce
To assemble the burritos:
4 large soft tortillas
1 carrot, shredded
1/2 cup (125 mL) ‘taco-blend’ shredded cheese
¼ cup (60 mL) your favourite salsa
1 cup (250 mL) cilantro leaves and tender stems