Spicy lentil burritos (low-fat)(low-cholesterol)

 

     Looking for something different in vegetarian recipe? Try our spicy mix of pear, shredded coconut and lentils wrapped in tortillas and baked. Serve with a dollop of sour cream, yogurt or chutney. 

Makes 8 burritos

• 2 cups water
• 1 cup dried lentils, picked over and rinsed
• 1 package/10 ounces flour tortillas
• 1tablespoon olive oil
• 1 medium-size onion, chopped
• ¼ cup chopped celery
• 1 clove garlic, finely chopped
• 1 teaspoon grated, pared fresh ginger
• 1 pear, pared, cored and chopped
• ¼ cup shredded coconut
• 1½ teaspoons lemon juice
• ½ teaspoon salt
• Pinch of pepper

1. Combine water and lentils in medium-size saucepan.
2. Bring to boiling over medium heat ; lower heat, simmer, covered, 40 minutes or until lentils are tender and liquid is absorbed.
3. Preheat oven to 325F ; lightly grease a 13 x 9 x 2-inch baking dish.
4. Wrap tortillas securely in aluminium foil ; heat in preheated oven for 10 minutes.
5. Meanwhile, heat oil in large skillet over medium heat ; add onion, celery, garlic and ginger, sauté 5 minutes or until onion is softened.
6. Stir in pear, coconut, lemon juice, salt and pepper ; cook, stirring occasionally, 10 minutes or until heated through.
7. Add lentils and mix together.
8. Remove tortillas from oven ; increase oven temperature to 375F.
9. Removing one tortilla at a time from foil, fill center of each tortilla with about one-third cup lentil mixture, spreading across diameter of tortilla ; fold sides over top of filling.
10. Place burritos, seam side down, in prepared dish ; cover with aluminium foil.
11. Bake in preheated oven for 10 minutes or until heated through.

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