Title: Lentil Loaf Burrito
Categories: Vegetable Mexican Vegetarian
Yield: 9 Servings
| 2 | c | Lentils; cooked |
| 1 | c | Brown rice; cooked |
| 1 | c | Bulgur; cooked |
| 1 | c | Garbanzo flour mixed w/2/3 c cold -- water |
| 1/2 | c | Walnuts; chopped |
| 1 | tb | Soy sauce |
| 1 | ts | Salt |
| 1 | ts | Sage |
| 1 | tb | Vegetable oil |
| 18 | | Flour tortillas; warmed |
| 1 | c | Salsa; chunky |
| 1 | c | Grated soy cheese |
| 1 | c | Shredded lettuce |
| 1 | c | Watercress; shredded |
| 1 | c | Guacamole |
| 18 | | Whole black olives |
Recipe by: The Burrito Book Preheat oven to 350F. Drain the cooked lentils
and grains well; in large bowl mix lentils, grains, flour mixture,nuts, soy
sauce, salt, sage, and oil. Spoon into loaf pan and bake 30-45 minutes.
Remove from oven and let set until firm, about 5 minutes. Break up loaf
into bite-size crumbles and portion evenly on tortillas. Spoon salsa over
loaf crumbles, then layer cheese, lettuce, and watercress on top. Fold
filled tortillas in classic style and serve seam side down. Garnish each
burrito with a teaspoonful of guacamole and a black olive. (18 burritos)