These are my New York City burritos.
In 2006, I traveled from Charlottesville, Virginia to New York City 11 times in 9 months to study at the Institute for Integrative Nutrition.
At the time, Moby and his ex-girlfriend, Kelly Tisdale, owned a little vegan tea shop called Teany in the Lower East Side.
I never made it there but I did discover the Teany Book, which is where I found Kelly’s mom’s burrito recipe.
Baron and I fell in love with it and were bummed when we discovered Morningstar meatless crumbles and enchilada sauce have gluten.
So, we had to improvise!
We settled on lentils and a tomato sauce.
It makes for a slightly drier burrito, but adding salsa or non-dairy cheese to the assembled burrito makes all the difference.
Makes me feel like I might be slightly cool enough to dine on the Lower East Side (even if it’s soooo not true).
Note: This recipe was shared with the following blog communities: My Meatless Mondays, Melt In Your Mouth Mondays, Make Your Own Monday, Fat Tuesday, Slightly Indulgent Tuesday, Wellness Weekend, Gluten-Free Fridays, Healthy Vegan Friday.
Makes about 8 burritos, Cook time: 20 minutes for lentils, plus
- 1 cup lentils
- 2 cups veggie broth
- 1 small onion, chopped
- 1 clove garlic, minced
- ½ cup tomato sauce (unseasoned)
- 1/2 cup chopped green chilis (from the can)
- 1 TBSP light oil
- 1/2 TBSP chili powder
- 2 tsps. onion and garlic powders
- ¼ tsp. salt
- 1 red pepper
- 1 ripe avocado
- 2 cups lettuce or wild greens
- 1 cup cherry tomatoes
- 1 cup pitted black olives
- 1 cup salsa
- 8 non-GMO and gluten-free corn tortillas
- Non-dairy cheese (optional)
- Rinse 1 cup of lentils in a fine mesh strainer. Pick out any stones.
- In a medium pot, add lentils, two cups of veggie broth, and chili powder. Bring to a boil over medium high heat. Reduce heat and cover and cook for 20 minutes, until tender.
- Once cooked, over medium heat in a large skillet, sauté garlic and onion in the oil until translucent. When lentils are done, add them to the skillet. Stir in tomato sauce, chopped green chilis, onion and garlic powder, and salt. If desired, for extra heat add another 1/2 teaspoon of chili powder. Taste and adjust seasonings. Add a little water or salsa if the mixture is too thick for you.
- Meanwhile chop pepper, tomatoes, black olives, avocado, and lettuce. Heat corn tortillas in a skillet to lightly crisp (they stay together better).
- Assemble and eat!
Serving Size: 1 burrito. Calories: 292,Carbohydrates: 46.9, Protein:9.3 g, Fat:8.7g, Fiber:12.7g
Please note: Nutritional information will vary based on the ingredients used.