Categories: cabbage, cheese, dinner, lentils, split peas, sweet potatoes, tortillas, veg, walnuts

Ingredients

• 1/2 c. green lentils or split peas, sorted, rinsed well and drained
• 1 large sweet potato (about 1 lb), peeled and cut into 1-inch cubes
• 2 Tbsp olive oil
• 1 medium onion, chopped
• 1/2 tsp sea salt
• 2 garlic cloves, minced
• 1 1/2 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• 1/2 c. grated cheddar or Monterey Jack cheese
• 3/4 c. walnuts, toasted and ground or chopped, if desired
• 3/4 c. canned crushed tomatoes
• Shredded green cabbage for lining the baking pan (optional)
• 6 8-inch flour tortillas
• 1 large tomato, halved and thinly sliced
• 1/2 c. grated cheddar or Monterey Jack cheese
• Chopped fresh cilantro or parsley (optional)

Directions

1. Place the lentils or split peas and 1 1/3 c. water for lentils or 1 1/2 c. water for split peas in a medium saucepan and bring to a boil. Reduce the heat to low, cover, and simmer until tender yet firm, 25 to 35 minutes for lentils, 1 hour and 15 minutes for peas. Drain and set aside.

2. Place the sweet potato in a medium saucepan with just enough water to cover. Bring to a boil, reduce the heat to low, cover, and simmer until the cubes are soft but still hold their shape, about 20 minutes. Drain and mash them in a large bowl, set aside.

3. Heat the oil in a large skillet over medium-high heat. Add the onion and salt and sauté, stirring occasionally, until the onion begins to soften, about 2 minutes. Reduce the heat to medium and stir in the garlic, chili powder, cumin, coriander, and cayenne pepper. Saute until the onion is translucent, about 6 minutes more. Add the onion mixture, lentils or split peas, 1/2 c. of the cheese, walnuts, and crushed tomatoes to the mashed sweet potato and mix well.

4. To Assemble and Bake the Burritos – Preheat the oven to 350 deg. Place a thin bed of shredded cabbage in a 9X13 in. baking dish, if desired, or lightly coat the dish with spray, oil, or butter. Fill a tortilla with about 1/6 of the filling and roll it securely. Place it seam side down in the baking dish. Continue with remaining tortillas. Cover the dish tightly with foil. (You can prepare the burritos 1-2 hours ahead at this point and store at room temperature.) Bake for 30 minutes, or until heated through.

5. Remove the foil from the baking dish. Place 1 or 2 tomato slices on each burrito. Sprinkle the remaining 1/2 c. cheese over them and return the dish to the oven for a few minutes to melt it. Place the burritos on a platter and sprinkle with the cilantro or parsley, if desired. Serve immediately.

6. Notes: Leftover burritos, individually wrapped in foil and frozen, make for an easy meal when you are in a hurry and don’t have time to fuss in the kitchen. To reheat frozen burritos, wrap in foil and place in a preheated 350 deg over for about 45 minutes.

7. The cabbage keeps the tortillas from touching the bottom of the pan, so they stay soft, and releases moisture to help steam them.

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