It’s springtime, on paper. The view from my window is pretty distressing though, it’s all cold rain and falling snowflakes. It would be time for long walks in the park and outdoor activities but it is actually time to keep myself warm at home and find shelter in a good book. Spring is still far, shoved by an obstinate winter. My Lazy Sundays get by among awkward movies (Old Boy, gosh) and a few episodes of my favorite TV series, The Mentalist. I know it would be enough to cook something good to cheer myself up or just to think of brighter scenarios, when sun radiates more heat, light and joie de vivre. So I do both, I cook and dream.
I am going to Mexico. With food, at least. I mean, I let my taste buds go to Mexico to taste delicious mouthwatering burrito. Ready to come with me? Let’s go. If you are willing to follow my recipe you must be ready to give up on rice and meat. Since I wanted to increase the protein content of my vegetarian meal I used lentils instead of rice. Lentils are one of my favorite vegetarian protein sources thanks to their 25% protein content, they are cholesterol-free and many dietitians even suggest to eat them in place of meat (do you understand why lentils are traditionally known as “the poor man’s meat”?).
Lentils contain also carbohydrates (53%), a small amounts of fats (about 2%), lots of fiber, vitamins (A, B1, B2, C, PP) and high amounts of minerals such as calcium, potassium and iron. Moreover they boast an effective antioxidant action thanks to the isoflavones contained. Cooking time is pretty quick and no soaking is required. It’s a great deal, don’t you think? Other ingredients of this high in protein burrito include peppers, guacamole, beans, chilly, olives and yogurt instead of sour cream…. all the fresh and healthy ingredients I could come up with to make my meal both tasty and balanced. Even the sea salt I used is pure and natural :).
Just a note: If you read my posts quite regularly you might be thinking I am somewhat obsessed with the topic weather/food and I wouldn’t disagree with that, good weather is really what I miss the most and food is a mild but still remarkable comfort! Do you have any favorite comfort foods to share with me?
My healthy burrito, meatless yet high in protein
- 1 can cooked pinto beans (or kidney beans)
- 3/4 cup red split lentils
- 1/4 cup olive oil
- 1 garlic cloves (minced)
- 1/3 cups onions (chopped)
- 2 medium peppers (chopped)
- 1 tablespoon ground coriander
- 1/3 cup black olives (chopped)
- 1/2 cups natural yogurt
- 4 tablespoon Parmesan cheese (grated)
- 4 wheat flour tortillas
- salt to taste
- 2 ripe avocados
- 1 tablespoon lemon juice
- Chop the coriander the and finely slice garlic and onion. Grate the parmesan cheese.
- Saute the garlic and onions in oil for 3-4 minutes, add the peppers and continue to saute until peppers are tender. Remove from heat and set aside.
- Prepare the guacamole in a mortar mashing the avocados with chilli and coriander. Add the lime juice and salt.
- In a pan cook red lentils covered with water for about 15 minute. Remove from the heat, drain the water out and set aside.
- In a separate pan cook the beans in their water with a little oil. Mash half of the beans and mix the other half of beans. Salt to taste.
- Place each tortilla flat on a plate. Spoon about 1/2 – 3/4 cup bean mixture onto the tortilla half closest to you. Mound 1/4 cup red lentils, 1/4 cup bean mixture, 1/4 cup cheese, guacamole and vegetables on one side of tortilla. Spread some yogurt on top of the filling. Fold the sides over the filling, then roll the tortillas into a tight cylinder.
Delicious and hearty burrito that I can snack on, all day long!
Scrumptious! That meatless filling is wonderful. You’ve just made me hungry!
Cheers,
Rosa
Thanks 🙂