FOR THE LENTIL FILLING:
1 cup walnuts, toasted
1 3/4 cups cooked brown lentils (see note)
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
2 tablespoons nutritional yeast
1 teaspoon Bragg Liquid Aminos
2 tablespoons water or as needed
FOR THE SALSA: (OR SUBSTITUTE Newman’s Own Mild Salsa)
2 fresh tomatoes, chopped
1 small red onion
1 clove garlic
1/2 jalapeno chili pepper, seeded and minced
3 tablespoons fresh lime juice
1 tablespoon chopped cilantro
1 large green bell pepper, thinly sliced
1 large onion, thinly sliced
6 (100% whole grain) tortillas
Place walnuts in a food processor and pulse several times to chop them. Add the cooked lentils, oregano, cumin, chili powder, nutritional yeast and Bragg Liquid Aminos and pulse until mixture is thoroughly combined and crumbly. Add 1-2 tablespoons water as needed.
Stir together salsa ingredients.
Heat 2-3 tablespoons water in a large skillet and water saute pepper and onion until tender.
To assemble burritos, spread lentil/walnut mixture on tortillas, top with sauteed peppers, onions and salsa and roll up.
To cook dry lentils, bring 1 cup lentils and 2 cups water to a boil in a large saucepan. Reduce heat, cover and cook for 25 minutes or until tender. Drain.
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