A delightful twist on the classic burrito, combining lentils and rice for a hearty and flavorful meal.
Bring the water to a boil in a large pot.
Using hot water speeds up the boiling process.
Add the lentils to the boiling water, reduce the heat, and simmer until tender.
Check the lentils occasionally to ensure they don't overcook.
Drain any excess water from the lentils and transfer them to a mixing bowl.
Use a fine mesh strainer to make draining easier.
Mix the cooked lentils with the cooked white rice, cooked brown rice, tomato paste, and taco seasoning.
Ensure the ingredients are evenly combined for consistent flavor.
Preheat the oven to 350°F (175°C).
Preheating the oven ensures even cooking.
Lay out a tortilla, add a portion of the filling, and top with shredded cheese.
Don't overfill the tortillas to make rolling easier.
Roll the tortilla tightly and place it seam-side down in a greased casserole dish.
Greasing the dish prevents the wraps from sticking.
Bake the wraps in the oven until heated through and the cheese is melted.
Cover the dish with foil to keep the wraps moist.
Serve the wraps warm with a dollop of sour cream.
Garnish with fresh cilantro or a squeeze of lime for added flavor.
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