These burritos melt in your mouth! They are also easy on both the budget and the body. What more could you ask? Make them with some easy homemade flour tortillas for a real treat. This recipe is gluten-free when served over salad. It is gluten-free and dairy-free if served over a salad with no cheese.
3/4 cup uncooked lentils, green or red
1/2 cup uncooked long-grain brown rice
1 medium chopped onion
3 1/2 cups chicken or other broth
1/2 teaspoon basil leaves
1/4 teaspoon oregano leaves
1/4 teaspoon thyme leaves
1/4 teaspoon garlic powder
Cover and bake for 2 to 2 1/2 hours at 300 degrees (F). Or if your home is near the equator, cook in the crockpot for 5-6 hours on low or until soft.
Serve on tortillas with salsa, tomatoes, lettuce, and grated cheddar.
Optional--Instead of the basil, oregano, thyme, and garlic powder, use a packet of burrito or taco seasoning.
** This recipe is modified slightly from The 15 Minute Meal Planner by Emilie Barnes and Sue Gregg.
3/4 cup uncooked lentils, green or red
1/2 cup uncooked long-grain brown rice
1 medium chopped onion
3 1/2 cups chicken or other broth
1/2 teaspoon basil leaves
1/4 teaspoon oregano leaves
1/4 teaspoon thyme leaves
1/4 teaspoon garlic powder
Cover and bake for 2 to 2 1/2 hours at 300 degrees (F). Or if your home is near the equator, cook in the crockpot for 5-6 hours on low or until soft.
Serve on tortillas with salsa, tomatoes, lettuce, and grated cheddar.
Optional--Instead of the basil, oregano, thyme, and garlic powder, use a packet of burrito or taco seasoning.
** This recipe is modified slightly from The 15 Minute Meal Planner by Emilie Barnes and Sue Gregg.