We were running kind of low on funds this week until the husband gets paid on Monday, so I wanted to plan dinners based on what we had here or that didn't require buying a lot of groceries. I did pretty well because I spent $20 less than I usually do, although I didn't realize how low on coffee we were, so I may need to make a stop so I'm not a zombie in the next few days.
Anyway, the last time I made these I only used half of the lentil/rice filling, so all I needed to buy for these were the tortillas, which I wanted to buy anyway because I like to have breakfast burritos in the morning. I really didn't plan a side dish with this, but I'll probably heat up some kind of frozen vegetable.
Lentil Burritos
Showing posts with label lentils. Show all posts
Showing posts with label lentils. Show all posts
Wednesday, June 10, 2009
Tuesday, May 5, 2009
Lentil Burritos
Happy Cinco de Mayo everyone! Since I didn't stick with the right heritage for St. Patrick's Day I thought for this holiday I should try and make something befitting the day. I needed something vegetarian, and I was trying to use up items I had on hand since we're heading out of town soon. Jen B. made these lentil burritos recently and really liked them, so I figured I'd give them a try since I had some lentils in my pantry already. I don't think they're very authentic, but burritos are, right? Maybe. I may have to have a margarita along with dinner because it's just been that kind of day.
Jen found this recipe on a great budget-friendly blog, $5 Dollar Dinners. I've read it a few times but need to be better about checking it because I love finding new, inexpensive dinners to make. I just wanted to give credit where credit was due!
Lentil Burritos
From: $5Dinners.com
1 cup white or brown rice
1 cup lentils, any color
1 can Rotel diced tomatoes with green chiles
1 tsp garlic powder
1 tsp ground cumin
Salt/pepper
6-8 tortillas
1 cup shredded cheese
Directions:
1. Cook rice. In saucepan, bring 2.5 cups of water or chicken broth to boil. Add 1 cup of white or brown rice. Return to boil. Cover and reduce heat to simmer. For white rice, cook for 20 minutes. For brown rice, cook for 50 minutes.
2. Cook lentils. In saucepan, add 1 cup of lentils plus water to cover lentils by an inch. Bring to boil and then reduce heat and simmer for about 30 minutes, until lentils are soft. Drain any excess water.
3. Combine rice, lentils and can of Rotel diced tomatoes and green chiles. Stir in garlic powder, ground cumin, salt and pepper.
4. Lay tortillas (corn or flour…whichever you prefer!) out and spoon rice/lentil mixture into the tortilla. Sprinkle with cheese and roll up. Place burritos in 8×8 baking dish.
5. Place lentil burritos in a warm oven (250) for about 20 minutes, giving cheese time to melt. Don’t leave in too long or the tortillas will get crispy!
*****
Mine are in the oven now. Jen's family really liked these, and I hope we do too. This is only my second time using lentils, and the first attempt was kind of a bomb. I filled up six tortillas and put them in a 12x8 casserole dish. I have at least half the filling mix left, so if we like these I'm going to try freezing what's left to have a quick, easy dinner for another night. I'm going to make some guacamole to go along with these and have that and Tostitos as a side.
*****
I didn't need to have low expectations for these at all--they were great! They were really filling tasty. I'd maybe add in some additional green chilies next time to add a little more flavor, but they were fine on their own. I'm glad it ended up making so much--we'll gladly have this again!
Jen found this recipe on a great budget-friendly blog, $5 Dollar Dinners. I've read it a few times but need to be better about checking it because I love finding new, inexpensive dinners to make. I just wanted to give credit where credit was due!
Lentil Burritos
From: $5Dinners.com
1 cup white or brown rice
1 cup lentils, any color
1 can Rotel diced tomatoes with green chiles
1 tsp garlic powder
1 tsp ground cumin
Salt/pepper
6-8 tortillas
1 cup shredded cheese
Directions:
1. Cook rice. In saucepan, bring 2.5 cups of water or chicken broth to boil. Add 1 cup of white or brown rice. Return to boil. Cover and reduce heat to simmer. For white rice, cook for 20 minutes. For brown rice, cook for 50 minutes.
2. Cook lentils. In saucepan, add 1 cup of lentils plus water to cover lentils by an inch. Bring to boil and then reduce heat and simmer for about 30 minutes, until lentils are soft. Drain any excess water.
3. Combine rice, lentils and can of Rotel diced tomatoes and green chiles. Stir in garlic powder, ground cumin, salt and pepper.
4. Lay tortillas (corn or flour…whichever you prefer!) out and spoon rice/lentil mixture into the tortilla. Sprinkle with cheese and roll up. Place burritos in 8×8 baking dish.
5. Place lentil burritos in a warm oven (250) for about 20 minutes, giving cheese time to melt. Don’t leave in too long or the tortillas will get crispy!
*****
Mine are in the oven now. Jen's family really liked these, and I hope we do too. This is only my second time using lentils, and the first attempt was kind of a bomb. I filled up six tortillas and put them in a 12x8 casserole dish. I have at least half the filling mix left, so if we like these I'm going to try freezing what's left to have a quick, easy dinner for another night. I'm going to make some guacamole to go along with these and have that and Tostitos as a side.
*****
I didn't need to have low expectations for these at all--they were great! They were really filling tasty. I'd maybe add in some additional green chilies next time to add a little more flavor, but they were fine on their own. I'm glad it ended up making so much--we'll gladly have this again!
Saturday, April 18, 2009
BBQ Veggie Joes
We had this last night. I still need to figure out dinner for tonight because what I had planned just isn't sounding good, so I'm going to keep this short and sweet to figure out what to have in, oh, an hour.
I was looking at lentil recipes on RecipeZaar.com and thought this sounded good and easy.
BBQ Veggie Joes Recipe
#77364 by ratherbeswimmin'
1 cup dried lentils, sorted and rinsed
2 cups water
1 1/2 cups chopped celery
1 1/2 cups chopped carrots
1 cup chopped onion
3/4 cup ketchup
2 tablespoons packed dark brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons cider vinegar
salt and pepper
5 pita breads, cut in half to form pockets (6-inch diameter)
lettuce leaf
Add lentils and water to a saucepan; bring to a boil; lower heat, cover, and simmer 10 minutes.
Add celery, carrots, onion, ketchup, brown sugar, Worcestershire sauce, and lentils w/ water into a 4-quart slow-cooker.
Cover and cook on LOW for 8-10-12 hours or until vegetables are tender.
Just before serving, add vinegar and salt/pepper to taste.
Fill pita pocket with a lettuce leaf and 1/2 cup lentil mixture.
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com
*****
This was okay. I didn't have enough ketchup, so I used 1/4 cup ketchup and an 8 ounce can of tomato sauce, but I didn't take into account that tomato sauce tastes different than ketchup, so the flavor was a little too tomato, the husband said it smelled like tomato soup. I don't know if I'll bother trying it again. It made a ton, and since we weren't totally wild about it, I don't know if we'll want to have it again after we get through all the leftovers. Oh, and we had them on hamburger buns...I don't do well with pitas.
I was looking at lentil recipes on RecipeZaar.com and thought this sounded good and easy.
BBQ Veggie Joes Recipe
#77364 by ratherbeswimmin'
1 cup dried lentils, sorted and rinsed
2 cups water
1 1/2 cups chopped celery
1 1/2 cups chopped carrots
1 cup chopped onion
3/4 cup ketchup
2 tablespoons packed dark brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons cider vinegar
salt and pepper
5 pita breads, cut in half to form pockets (6-inch diameter)
lettuce leaf
Add lentils and water to a saucepan; bring to a boil; lower heat, cover, and simmer 10 minutes.
Add celery, carrots, onion, ketchup, brown sugar, Worcestershire sauce, and lentils w/ water into a 4-quart slow-cooker.
Cover and cook on LOW for 8-10-12 hours or until vegetables are tender.
Just before serving, add vinegar and salt/pepper to taste.
Fill pita pocket with a lettuce leaf and 1/2 cup lentil mixture.
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com
*****
This was okay. I didn't have enough ketchup, so I used 1/4 cup ketchup and an 8 ounce can of tomato sauce, but I didn't take into account that tomato sauce tastes different than ketchup, so the flavor was a little too tomato, the husband said it smelled like tomato soup. I don't know if I'll bother trying it again. It made a ton, and since we weren't totally wild about it, I don't know if we'll want to have it again after we get through all the leftovers. Oh, and we had them on hamburger buns...I don't do well with pitas.
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