SLOW COOKER BLACK BEAN AND LENTIL SUPER BURRITOS

SERVES 6 PORTIONS

2 425g (15oz) cans diced tomatoes

1⁄4 cup salsa

2 425g (15oz) cans black beans, drained and rinsed

1 cup brown rice

1⁄2 cup corn, fresh, frozen, or canned

2 tbsp taco seasoning

1 tsp ground cumin

1 tsp salt

2 chipotle peppers in adobo sauce, finely chopped

2 1⁄2 cups vegetable broth

1⁄2 cup lentils

12 whole wheat tortillas

Additional toppings, such as more salsa, avocado or guacamole, and black olives

NUTRITIONAL VALUES

Calories: 1246kcal
Fat: 25.4g (8.7g S.Fat)
Carbs: 193.6g
Protein: 67g
Sugar: 9.2g
Sodium: 2634mg

METHOD

In a slow cooker, combine the tomatoes, salsa, beans, rice, corn, taco seasoning, cumin, salt, chipotles, and broth. Cover and stir. Cook for 6 to 8 hours on low or 3 to 4 hours on high.

For the last 40 minutes of cooking, add the lentils. Continue to cook the lentils until they are tender. The rice will be tender, and most of the liquid will have been absorbed. This is the stuffing.

Lay out the tortillas and spoon about 13 to 12 cup of the filling (for a very large burrito) onto each. Filling should be spread down the center of the tortilla. Fold each end over the point edge of the beans by about 112inches. Then, along the long edge, roll up the tortilla. If you want to use a specific technique on these, go ahead and do so.

Stack and top with additional salsa, avocado or guacamole, and black olives.

AMAZING LENTIL ENERGY BALLS

SERVES 9 BALLS

1⁄2 cup lentils

1⁄2 cup dairy-free chocolate chips

2 cups quick-cooking oats

1⁄4 cup sunflower seed kernels

1⁄4 cup raw shelled hempseed

1⁄4 cup unsweetened shredded coconut

1⁄2 cup almond butter

1⁄2 cup maple syrup

NUTRITIONAL VALUES

Calories: 171kcal
Fat: 15.7g (5g S.Fat)
Carbs: 6.4g
Protein: 4.4g
Sugar: 1.4g
Sodium: 172mg

METHOD

Lentils should be rinsed and drained. In a medium-large saucepan, combine 1 cup water and the lentils. Bring the water to a boil over high heat. When the water begins to boil, reduce the heat to medium high and cook for 20 to 25 minutes, or until the lentils are tender. The water should be absorbed completely. Remove from heat and set aside to cool.

In a large mixing bowl, combine the chocolate chips, oats, sunflower seeds, hempseed, and coconut. Incorporate the cooled lentils. Mix in the almond butter and maple syrup. Combine thoroughly. Make 36 balls and place them in a glass container with a lid.

Refrigerate for approximately 30 minutes. Refrigerate for up to 5 days or freeze for up to 6 months.