1large bunch of curly kale, tough stems and ribs removed, thinly sliced crosswise
1poundwhite mushrooms, sliced
1-1/2cupsdrained canned lentils (Or other cooked lentils. I use Trader Joe's steamed lentils)
3/4cupjarred tomato salsa
4(10-inch) whole wheat tortillas, warmed
1/2cupcrumbled soft goat cheese
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
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.12*SmartPoints (Green plan)11*SmartPoints (Blue plan)11*SmartPoints (Purple plan)10*PointsPlus (Old plan)
Lentil, Mushroom and Kale Burritos
Amount Per Serving (1 burrito)
Calories 316Calories from Fat 90
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.