Categories: Lentils, Main Dish, Tex-Mex

Ingredients

• 1 cup lentils , rinsed
• 2 cups chicken stock
• 1 tablespoon olive oil
• 1/2 cup diced onion
• 1 clove garlic , minced
• 1 cup chopped zucchini
• 1 cup chopped green bell peppers or 1 cup red bell pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon hot sauce (to taste)
• 1 cup mild taco sauce
• 4 ounces monterey jack cheese , shredded
• 8 flour tortillas
• Garnish:
• diced avocado
• sour cream
• chopped cilantro

Directions

1. Wash& drain lentils.

2. Bring to a boil with stock; cover, simmer until just tender, about 20 min.

3. Drain if necessary.

4. Heat oil on medium heat.

5. Cook onion, garlic, zucchini, pepper to tender crisp.

6. Stir in lentils, hot sauce,& taco sauce.

7. Adjust seasonings.

8. Stir in cheese.

9. Spoon 1/2 C of mixture down center of each tortilla.

10. Roll up (Can assemble ahead& reheat rolled in dampened paper towels in microwave).

11. Can be eaten hot or cold.

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