Total Time: 40 minutes Prep Time: 5 minutes Cook Time: 35 minutes Servings: 2
1/8 cup of dried lentils (I use a combination of green and black)
2 cups of water
4 slices of vegan cheese (I use Violife)
2 whole wheat tortillas
1 tsp of soy sauce
1/4 cup of nutritional yeast
1 tsp of corn starch
1.Rinse dried lentils under cold water and add to a small sauce pan. Add water and bring to a boil. Cook for approximately 20 minutes or until lentils have softened. Strain and allow to cool.
2. In a small frying pan, add cooked lentil, soy sauce, nutritional yeast and corn starch. Heat to medium beat and saute for 5 minutes.
3. Dice shallot and jalapeno and add to pan. Saute for an additional 5 minutes. Set aside
4. Heat a medium sized frying pan to medium heat. Lay tortillas out flat and place 2 slices of vegan cheese on each. Gently portion lentil mixture into the center of each tortilla. Fold tortillas in half and place in frying pan. Cook for approximately 2-3 minutes per side or until each side is golden brown.
5. Serve immediately.