A delightful twist on a classic lentil burrito, packed with vibrant vegetables and spices.
Rinse the lentils under cold water and drain.
Rinsing removes any debris and reduces cooking foam.
In a pot, combine the lentils with water and bring to a boil. Reduce heat, cover, and simmer until tender, about 20 minutes.
Check the lentils occasionally to ensure they don't overcook.
Drain any excess water from the lentils and set aside.
Draining prevents the filling from becoming too watery.
Heat oil in a skillet over medium heat.
Ensure the skillet is evenly heated before adding ingredients.
Add chopped onion, minced garlic, diced zucchini, and diced bell peppers to the skillet. Cook until tender-crisp.
Stir frequently to prevent sticking and ensure even cooking.
Stir in the cooked lentils, ground cumin, hot sauce, and taco sauce. Adjust seasoning to taste.
Taste the mixture and adjust spices to your preference.
Sprinkle shredded cheese over the mixture and stir until melted.
Adding cheese at the end ensures it melts smoothly.
Spoon a portion of the filling down the center of each tortilla.
Warm the tortillas slightly for easier rolling.
Top with sliced avocado, a dollop of sour cream, and chopped cilantro.
Arrange toppings neatly for an appealing presentation.
Roll up the tortillas tightly and serve immediately. Enjoy your meal!
Serve with a side of salsa or a fresh salad for a complete meal.
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