Lentil, Mushroom and Kale Burritos
Easy, healthy, lentil, mushroom and kale burritos topped with goat cheese - different and delicious.
Servings: 4
Equipment
Ingredients
- 2 teaspoons extra virgin olive oil
- 1 large bunch of curly kale, tough stems and ribs removed, thinly sliced crosswise
- 1 pound white mushrooms, sliced
- 2 teaspoons ground cumin
- 1-1/2 cups drained canned lentils (Or other cooked lentils. I use Trader Joe's steamed lentils)
- 3/4 cup jarred tomato salsa
- 4 (10-inch) whole wheat tortillas, warmed
- 1/2 cup crumbled soft goat cheese
Instructions
- In a large, deep skillet or pot, heat the oil over medium heat. Add the kale, mushrooms, and cumin. Cook for 5 minutes, stirring frequently.
- Reduce heat to medium-low and cook, stirring occasionally, until the kale is wilted and mushrooms are browned, 15 to 20 minutes.
- Add the lentils and salsa and cook, stirring often, until heated through, about 5 minutes.
- Spoon the lentil mixture down the middle of each warmed tortilla, leaving a 2-inch border on each side. Sprinkle evenly with the crumbled goat cheese.
- Roll up like burritos
Notes
I used smaller 8-inch tortillas, decreasing the PointsPlus to *8 instead of *10.
You should be able to find canned lentils with the canned beans or in the health food section of the supermarket. I used cooked lentils available in the refrigerated section of Trader Joe's.
Serving size: 1 burrito
Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.
12 *SmartPoints (Green plan)
11 *SmartPoints (Blue plan)
11 *SmartPoints (Purple plan)
10 *PointsPlus (Old plan)
Nutrition
Serving: 1burrito | Calories: 316kcal | Carbohydrates: 55g | Protein: 21g | Fat: 10g | Fiber: 12g