Try this VEGGIE BURRITOS with CILANTRO SAUCE recipe, or contribute your own.
Suggest a better descriptionFILLING: Heat a large deep skillet on MEDIUM HIGH. Add the oil. While the pan and oil heat, chop the onion. Add the onion and curry to the hot pan, combine well and cook for a couple of minutes stirring occasionally. Add the jalapeño, combine well and cook until the onions begin to brown, stirring occasionally. Stir in the potato, tomato (and any other vegetables) and lentils and stir well to combine with onion mixture. Stir in the broth and add the bay leaves. Bring to a boil and let simmer (reduce heat if needed) until liquid is nearly gone and the lentils are soft, about 40 minutes, stirring occasionally. REMOVE THE BAY LEAVES. Stir in the spinach, letting the mixture's heat barely cook the tender leaves. Stir in the lime juice.
SAUCE: Rinse cilantro under running water, shake briskly then let drain over side of sink while assembling other ingredients. Combine all the ingredients (except the salt and cayenne) in a blender, including the drained cilantro. Taste and salt if needed and do add a bit of cayenne.
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Serving Size: 1 Recipe (2229g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 1451 | ||
Calories from Fat: 89 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.9g | 13 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 8719.4mg | 301 % | |
Potassium 9329.4mg | 246 % | |
Total Carbohydrate 295.3g | 87 % | |
Dietary Fiber 73.2g | 293 % | |
Sugars, other 222.1g | ||
Protein 67.3g | 96 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1451
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