POTATO, BEAN & LENTIL BURRITOS WITH CASHEW-CURRY SAUCE

Serves: 6

INGREDIENTS
1 C green lentils
3 C vegetable broth
1 Tbs olive oil
2 cloves garlic, minced
1 large red onion, chopped
2 medium russet potatoes
1 15-oz can tri-bean blend (or black beans), drained and rinsed

Cashew-Curry Sauce
3/4 C cashews
1/2 C water, divided
12.3-oz pkg. silken tofu
1/4 C coconut flakes
1/2 tsp cumin
1-1/2 tsp yellow curry powder
3/4 tsp salt
1 Tbs nutritional yeast

Topping
1 tsp olive oil
1 medium zucchini, diced
1 C green onion, sliced
2 tomatoes, diced
1/2 C cilantro, chopped

The rest
6 Flour tortillas

DIRECTIONS
Start with preparing the lentils. In a medium
sauce pan, bring the vegetable broth to a boil.
(I like to use Better Than Bouillon brand since
I can make as much broth as I need without wasting
any.) Stir in the lentils, reduce heat to a simmer,
cover and let cook for about 25 minutes. I tasted
the lentils when there was still a little liquid
left and found that they were done, so I just used
a fine strainer and drained the lentils.

While they're cooking though, I cooked the potatoes
the microwave---roughly 8 minutes and then set them
aside to let them cool.

Meanwhile, heat the olive oil in a large skillet and
add the garlic; cook 2 minutes. Add the red onion and
cook until softened and beginning to brown. Cut the
potatoes into chunks and add them to the skillet,
along with the beans. Once the lentils are done, stir
them into the potato mixture. I then sprinkled with
some cumin and curry powder.

To make the sauce, puree the cashews with a 1/4 cup of
the water. Next, add the remaining 1/4 cup of water and
the rest of the sauce ingredients. Blend for a good
3-4 minutes or until smooth and creamy. Transfer to
a small saucepan and heat over low-medium heat to
warm; whisk occasionally.

In a small skillet, heat the olive oil and add the
zucchini and green onions; saute over medium heat
for 4-5 minutes, or until the veggies soften. You can
stir in the tomatoes and cilantro of you'd like, or
keep them separate (I know lots of folks who hate
warm tomatoes).

To assemble, warm the tortillas in the microwave or
steamer. I then spread some sauce on the tortilla,
added a couple of big scoops of potato filling,
rolled, then topped with a ladle of sauce, some
zucchini-green onion mix and then some tomatoes and
cilantro. So good! Grab a knife, grab a fork and dig
in!