Mexican lentil burritos
with roasted zucchini, onions and carrots
Crispy baked tortillas, filled with roasted vegetables and lentils and finished with a fresh and traditional Creole sauce are a typical dish from the Mexican cuisine!
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Nice and quick!
Preparation time:
30 min.
Difficulty level:
Easy
Allergens:
milk, wheat, gluten
Utensils:
Ingredients
Wheat wraps
Zucchini
Cooked lentils
Onion
Garlic
Carrot
Tomato paste
Brown round rice
Mozzarella
Cherry tomatoes
Italian pepper
Fresh coriander
Lime
Burger seasoning
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2757
659
30
4
99
12
19
20
0
667
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Preheat the oven to 180 degrees.
2.
Wash the vegetables. Cut the zucchini lengthwise into 6 slices. Coat the slices with olive oil and bake them in the oven for 5 minutes until they are golden brown. Remove them from the oven and set aside. Leave the oven on.
3.
Cook the brown rice in plenty of water (3 times as much water as rice) for 20 minutes. Drain the water and set the rice aside.
4.
Peel and grate the carrot. Finely chop the onion and garlic. Grate the cheese. Drain and wash the lentils. Heat 2 tablespoons of oil in a frying pan and sauté the garlic, half of the onion (reserve the rest for the sauce) and the carrot. Add the burger seasoning, tomato paste and 2 tablespoons of water. Continue cooking until the water is completely evaporated. Season to taste. Take the pan off the heat and mix in the lentils and brown rice.
5.
To put the burrito together: place a zucchini slice on a wrap and spread the rice and lentil filling over it. Add some grated cheese and roll up the wrap to form a cylinder. Use some olive oil to close the wrap. Place the burritos in an oven dish with the closing side down. Bake them in the oven for 5 minutes on each side until golden brown.
6.