Ingredients
2 cups water1 cup dried brown lentils2 tablespoons dried minced onion1/2 teaspoon dried minced garlic1/2 teaspoon ground cumin1/8 teaspoon hot pepper sauce1 small zucchini, chopped1 cup taco sauce1 cup shredded part-skim mozzarella cheese8 flour tortillas (8 inches), warmed
Preparation
Place the first 6 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 15-20 minutes. Drain if necessary.
Stir zucchini, taco sauce and cheese into lentils. To serve, place about 1/2 cup lentil mixture on each tortilla and roll up.
