I’m still trying to get a handle on my crazy work schedule and my love’s increasingly crazy work and church schedule.
We’re having more nights where we’re eating separately or grabbing something quickly before heading off together to an event. That kind of lifestyle demands pre-cooking on the weekends and freezer-friendly meals.
And that’s why I made this healthy (meatless and low-fat) freezer-friendly meal. Just grab a burrito, thaw and go!
- 1 1/2 c dried lentils
- 15 oz. can diced tomatoes
- 6 oz. baby spinach
- 2 t crushed garlic
- 1 medium onion
- 2 t cumin
- 1 t oregano
- Burrito-sized tortillas
- Queso fresco (or feta if you like goat cheese unlike my husband)
Pour 6 cups water and lentils in a saucepan. Bring to boil, cover, reduce heat to low. Simmer for 20 minutes. Drain well in a colander. While lentils are cooking, dice onion. In a large skillet, saute onion, garlic, 1 t cumin and oregano on med-high for about 7-8 minutes. Reduce heat to med-low. Add cooked lentils, tomatoes with juice, roughly chopped spinach, 1 t cumin, and salt/pepper to taste. Heat for 10 minutes, stirring occasionally. Spoon the mixture onto tortillas, top with cheese and fresh spinach. Roll up tightly, tucking in both ends.
Either eat immediately or wrap in plastic wrap and store in the freezer for devouring later!