Inspired by one of Jennifer's culinary creations over on Veg*n Cooking and Other Random Musings, I made Sweet Potato and Lentil Burritos:
Now, this recipe was totally a happy accident. Jennifer actually made Lentil and Potato Tacos (using red potatoes), but while making out my grocery list, I failed to consult her blog. In my head, the recipe called for sweet potatoes rather than red ones. Then my Granny gave me a bagful of sweet potatoes, so even after I learned my mistake, I decided to stick with the potato change.
And then I accidentally bought small Garden Spinach burrito wraps instead of soft taco shells (which is what I really wanted...Jennifer used hard shells in her version). When I buy burrito wraps, I usually buy the giant ones. So, by comparison, these looked small in the package. But when I got them home, I realized they were quite a bit larger than a regular taco shell. Oh well, the end result was still very tasty! Although I totally screwed up Jennifer's original recipe, my version is at the end of this post.
On the side, I had my recipe for Smoky Collard Greens (in the cookbook) using greens I picked up last Saturday at the farmer's market.
Bianca's Accidental Sweet Potato and Lentil Burritos
1 cup dry lentils
1 sweet potato, diced
4 burrito wrappers (I used Garden Spinach flavor)
1/4 small onion, diced
Boil the lentils and onions about 45 minutes or until soft. In a separate pot, boil potatoes 20 minutes or until soft.
Season the lentils liberally with chili powder. Add cumin, paprika, and garlic powder to taste. Salt the sweet potatoes. Scoop lentils into burrito shells. Top with potatoes and salsa. Roll up and enjoy.