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Red Lentil and Portobello Roll-Ups With Feta and Tomatillo Salsa

Red Lentil and Portobello Roll-Ups With Feta and Tomatillo Salsa

Nutrition Facts
  • cal. (kcal) 366
Red Lentil and Portobello Roll-Ups With Feta and Tomatillo Salsa
  • Makes: 6 servings
  • Prep: 30 mins
  • Bake: 20 mins
  • Carb Grams Per Serving: 60

Ingredients

    Salsa:
  • 1/4 habanero pepper, stemmed and minced
  • 1/2 scallion, chopped
  • 1 onion, chopped
  • 6 tomatillos, chopped
  • 1 tablespoon chopped fresh oregano
  • 1 garlic clove, minced
  • 2 tablespoons chopped fresh cilantro
  • Salt and pepper to taste
  • 1/2 cup cooked, cubed zucchini
  • 1/2 cup toasted fresh corn
  • Juice of 1 lime
  • Roll-Ups:
  • Garnish with 6 sprigs cilantro and 6 radishes, washed and trimmed
  • Cooking spray
  • 1/2 onion, julienned
  • 1/2 cup diced potatoes
  • 1 cup sliced portobello mushrooms
  • 2 garlic cloves, minced
  • 1/2 cup red lentils
  • 4 cups vegetable stock
  • 2 cups fresh spinach
  • 2 tablespoons chopped fresh oregano
  • 1/4 teaspoon chile flakes
  • 1/4 cup feta cheese
  • 6 flour tortillas, warmed

Directions

  1. Place first 8 salsa ingredients in a food processor; pulse until chunky. Add remaining salsa ingredients. Season.
  2. Coat a saucepan with cooking spray; saute the onion for 5 minutes, stirring frequently. Add potatoes, mushrooms and garlic; cook 10 minutes. Add lentils and stock; cook 25 minutes. Remove from heat; fold spinach, oregano and chile flakes into the mixture. Add feta.
  3. Preheat oven to 425 degrees F. Roll 2 tablespoons of the mixture into each tortilla and place seam side down in a lightly sprayed dish. Bake 20 minutes, until crispy. Serve with salsa. Garnish with cilantro and radishes.

Nutrition Information

Servings Per Recipe: 6
PER SERVING: 366 cal., 9 g total fat (3 g sat. fat), 60 g carb. (9 g fiber), 14 g pro.

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