Ingredients

• 1/2 onion, julienned
• 4 cups vegetable stock, or water
• 1/2 cup lentils
• 1/2 teaspoon ground cumin
• Salt and pepper
• 8 ounces portobello mushrooms, stemmed and sliced
• 1/2 cup corn kernels, toasted
• 2 red potatoes, diced
• 1 teaspoon olive oil
• 1 cup fresh spinach, trimmed and washed
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh oregano leaves
• 1/4 teaspoon chili flakes
• 1/2 cup feta cheese
• 6 flour tortillas, warmed
• 6 sprigs fresh cilantro, garnish
• 6 radishes, washed and trimmed

Instructions

1. Begin by making the salsa and gaucamole and set aside.
2. Lightly spray a saute pan with vegetable spray and saute the onion for 5 minutes, stirring. Add the stock or water and bring to a simmer. Add the lentils and cumin and season with salt and pepper. Cook for 25 minutes or until the lentils are soft. Drain in a colander and allow to cool.
3. Preheat the oven to 350 degrees F.
4. In a separate saute pan over medium high heat, saute the portobellos, corn, and potatoes in the oil for 5 minutes. Add the spinach, garlic, oregano, and chili flakes and cook an additional 5 minutes. Fold the lentils together with the mushroom mix. The veggie mix should not be dry, but should be moist, but not too wet or they will make the tortilla soggy. Add the feta and fold in well.
5. On the stove, heat a dry saute pan or frying pan over low heat and warm each tortilla. Cover the hot tortillas with a cloth napkin, tea towel or just place them in a plastic bag so they don’t dry out. Tortillas are easier to work with when they have been warmed. Place 2 tablespoons of the lentil veggie mix in the lower part of each tortilla and roll them up. Lightly spray an oven proof dish with vegetable spray and place the burritos seam side down. Cover with aluminum foil. Bake on the center rack in the preheated oven for 20 minutes or until the burritos are very hot. Serve with salsa and guacamole.
6. Three Chile Tomatillo Salsa, recipe follows .
7. Pea and Broccoli Guacamole Dip, recipe follows .
8. Three Chile Tomatillo Salsa:
9. 1 chile de arbol
10. 2 ancho chiles, seeded and stemmed
11. 1 California chile, seeded and stemmed
12. 1//2 teaspoon olive oil
13. 1/2 onion, chopped
14. 10 tomatillos, husks removed
15. 1/2 cup water
16. 2 cloves garlic
17. 2 tablespoons chopped fresh cilantro leaves
18. 1/4 teaspoon ground cumin
19. Salt
20. Rinse and seed the chiles. Place the olive oil, onions and all of the chiles in a saucepan over medium heat to toast the chiles, about 2 to 3 minutes. Take the chiles out and add the tomatillos, water, and the garlic and cook 15 minutes, stirring.
21. Place the cooked ingredients, plus the chiles, cilantro and cumin into a blender and pulse for 10 seconds until chunky. Season with salt, to taste.
22. Peas and Broccoli Guacamole Dip:
23. 1/2 cup peas, thawed
24. 1/2 cup broccoli stalks, peeled and cooked
25. 1 avocado, peeled and seeded
26. 1 scallion, sliced
27. 1/2 red onion, diced
28. 2 cloves fresh garlic, minced
29. 1/2 jalapeno, minced
30. 1 fresh lime, juiced
31. 1 tomato, diced
32. 2 tablespoons chopped cilantro leaves
33. Salt
34. Place the peas in a saucepan with 2 cups of water and simmer for 10 minutes or until soft. Drain the peas and set aside. Repeat with the broccoli spears. Cook until very tender, about 15 minutes. Set aside.
35. Peel and seed the avocado and place in the bowl of a food processor with the peas and broccoli stems. Pulse on and off until pureed. Transfer the pureed avocado/pea/broccoli mix to a bowl and combine remaining ingredients. Season, to taste.