Sunday, 9 October 2016

Bacon Lentil Burrito


  • 6 thick slices bacon, chopped (or cut into ½ inch pieces with scissors)
  • 1 onion, diced
  • 1 cup mushrooms, diced
  • 1 medium carrot, shredded
  • 1 teaspoon chili powder
  • 1 teaspoon cumin powder
  • 1 teaspoon dried oregano
  • 2 cloves garlic, minced
  • 1 cup dry green lentils
  • 2 cups water (can use vegetable or mushroom broth)
  • 2 cups frozen kernel corn
  • 1 teaspoon your favourite hot sauce
  • 4 large soft tortillas
  • 4 ounces shredded cheese
  • 14 cup salsa
  • 1 or 2 handfuls cilantro leaves (optional)


  1. Begin by crisping the bacon. Toss it into a saucepot along with a splash or two of water. Bring the mixture to a simmer. As the bacon begins simmering the water will encourage it to cook evenly. Eventually the water boils away leaving the bacon bits to crisp in the rendered bacon fat. Be patient. When the bits are crisp strain them out and reserve.
  2. Toss the onion, garlic, mushrooms, and seasonings into the pan and stir until the flavours brighten and the textures soften, 5 minutes or so.
  3. Pour in the lentils and water (or broth) and bring the mixture to a slow, steady simmer. Continue cooking as the lentils absorb the moisture and begin softening. Stir occasionally and keep an eye on it. Eventually they’ll become tender and absorb all the water, about 45 minutes or so. If the mixtures still seems a bit wet for a burrito filling just simmer a few minutes longer. In the last few minutes of cooking stir in the corn and hot sauce.
  4. Lay 4 tortilla shells out on your work surface and evenly divide the filling between them. Top with grated carrot, grated cheese and salsa. Sprinkle on the crisp bacon and top with lots of cilantro. Fold in the sides and roll the works up tightly.

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