lentil burritos with zucchini, corn, spinach

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Lentil Burritos with zucchini, corn and spinach

 

Recipe By :Anosos Corporation, Sarasota, FL

Serving Size : 4 Preparation Time :0:00

Categories : Sandwiches Vegetarian

{Posted}

 

Amount Measure Ingredient -- Preparation Method

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1 cup lentils -- uncooked

14 1/2 ounces vegetable broth -- (Canned)

1 1/2 cups thinly sliced onion

1 zucchini -- chopped

1 teaspoon canola oil

10 ounces fresh spinach leaves

3 teaspoons chili powder

1 cup canned whole kernel corn

4 six-inch flour tortillas -- (4 to 6)

 

1. Sort and rinse lentils, place in a saucepan with the vegetable broth and

simmer partially covered until tender, about 30 minutes.

 

2. While this is cooking, place oil in a non-stick skillet and swirl to coat the

bottom. Saute onion and zucchini until brown, about 6 minutes. Chop spinach

leaves. Add chili powder to skillet, stir for 30 seconds on medium heat. Add

spinach a little at a time, stirring to coat and then add corn kernels. Cook to

heat through.

 

To serve: warm tortillas. Spoon in some of the lentil mixture, roll and serve.

 

Prep Time: 30 minutes

Cook Time: 12 Minutes

Recipe Yield: 4 Servings

 

Nutritional Information: 1 Serving

461 Calories

24g Protein

80g Carbohydrates

5g Fat

 

 

Source:

" anosos.com "

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Per Serving (excluding unknown items): 430 Calories; 6g Fat (12.9% calories from

fat); 23g Protein; 75g Carbohydrate; 22g Dietary Fiber; 1mg Cholesterol; 1051mg

Sodium. Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 1 Fat.

 

NOTES : For you vegetarians out there, try this upbeat and nutritionally

improved version of the " bean burrito " . Mexican never tasted this good!

 

 

Nutr. Assoc. : 0 0 0 0 0 3407 0 0 1664