Taco spiced lentils, fajita veggies, sauteed kale, mashed avocado, brown rice and cheddar cheese all rolled up in a flour tortilla.
for the lentils:
can lentils drained
For the fajita veggies:
For the rest of the burrito:
shredded cheddar cheese
cooked brown rice
To make the lentils:
Heat a skillet to medium heat then add the drained lentils, water, and spices.
Stir well and allow the water to bubble before turning the heat to low and letting the lentils simmer for 10-15 mins. The lentils should still be moist, but the water will have mostly evaporated.
To make the fajita veggies:
Heat a large skillet to medium heat and add the oil.
Add the sliced onion, peppers and kale to the skillet and stir fry until they begin to get tender - about 5 minutes.
To make the burritos:
Mash the avocado with a pinch of salt and set aside.
Using 1/4 of each of the ingredients, begin building your burritos one at a time by placing the ingredients in a line down the middle of the burrito adding some salsa along the fillings.
Fold in the 2 short edges, then fold one long edge over on top of the 2 folded short edges.
Roll the burrito over the final long edge until it is closed, then set aside and continue building the rest of the burritos.
To finish the burritos:
Place them in a panini press until the tortilla is crisp
Crisp them in a large skillet heated to medium and turning them to crisp all sides
Bake them in the oven at 400℉ for about 15 minutes turning once about halfway through.