Spicy Lentil Burritos

Serves 3

1 tablespoon olive oil

1 cup finely chopped onion

1 clove garlic, chopped

1/2 teaspoon salt

1 cup dried brown lentils, rinsed

1 package (2.25 ounce) taco seasoning

2 1/2 cups vegetable broth

1/2 cup fat-free sour cream

1 chipotle chile in adobo sauce, finely chopped (use half for less heat)

2 teaspoons adobo sauce

8 tortillas

1 1/4 cups shredded lettuce

1 cup chopped tomato

1/2 cup shredded reduced-fat (2 percent) cheddar

Heat oil in large skillet over medium-high heat. Cook onion, garlic and salt until onion begins to soften, 3 to 4 minutes. Add lentils and taco seasoning. Cook until spices are fragrant and lentils are dry, about 1 minute. Add broth; bring to a boil. Reduce heat, cover and simmer until lentils are tender, 25 to 30 minutes. Mix sour cream, chile and adobo sauce in a bowl. Uncover lentils and cook until mixture thickens, 6 to 8 minutes. Mash with a rubber spatula. Spoon 1/4 cup lentil mixture into each tortilla shell. Top with 2 heaping teaspoons sour cream mixture, lettuce, tomato and cheese.

Per serving (2 tacos): 249 calories