And so it begins.
2021.
Which so far is “2020 with bangs,” said someone on Instagram. Then there is that meme going around of the guy with the backpack, tying his shoes and it says, “I’m going back to 2020”. It’s funny, but it’s not, because it’s true.
Here’s one good thing that has happened in 2021:
The Tortilla Hack which is going Viral
So if you see one, PLEASE send it my way! I can’t get enough.
What makes these hardly homemade?
- These Lentil and Cauliflower Crunch Wraps call for store-bought tortillas. Go with the highest fat content tortilla on the shelf. I find that they are always better when they don’t break apart, and the more fat, the easier to work with and the tastier.
- The cut and fold hack makes them easier and quicker than the traditional crunch wrap supreme method.
- If you are a visual person, watch my reels on Instagram for a play-by-play of the fold for this one.
This easy weeknight dinner is meatless and can be dairy-free as well, if you want it to be. But, guys, they are delicious. I made a half batch of four for Adam and I, and I wish I took the extra time to make 8 because I’m sitting here at 10:40 pm writing about tonight’s dinner, and I want seconds all of the sudden. They are extraordinarily good taste-wise, so don’t let the fact that you have to dirty a sheet pan, skillet and medium sized pot scare you away. Use parchment paper on the sheet pan so you don’t have to clean it, so now we are down to an easy two-pan dinner.
Roasted Cauliflower and Lentil Crunch Wraps
Ingredients
- Roasted Cauliflower:
- 2 heads of cauliflower (sliced into steaks and florets)
- 3-4 Tablespoons of olive oil
- salt to taste
- Lentils:
- 1 Tablespoon olive oil
- 1 cup chopped yellow or white onion
- 1 Tablespoon minced garlic (jarred)
- 2 Tablespoons tomato paste
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ¾ cup brown lentils
- 2 cups vegetable broth or water
- Adobo-Mayo Sauce:
- 5 Tablespoons mayonnaise
- 3 Tablespoons adobo sauce (from a can of chipotle peppers)
- squeeze of lime (optional)
- Other stuff:
- 8 slices semi-soft cheese (dairy free or dairy)
- 8 store-bought tortillas (higher the fat, the better)
- Fresh cilantro for garnish
Directions
- Step 1 Dice the onions and cut the cauliflower. Toss the cauliflower in the olive oil and salt, and roast in the oven at 400 degrees. Turn and rotate after 10 minutes and then bake for 10-15 more minutes. When the cauliflower is golden color with a little charing, and a fork can easily pierce through it, it’s done.
- Step 2 Meanwhile, make the lentils. Sauté the onions in a medium pot in olive oil over medium heat until translucent. Add the garlic and cook until it smells good. Add the tomato paste (2 Tbsp), cumin (1/2 tsp), chili powder (1/2 tsp) and stir over the heat for about a minute. Add the lentils (rinsed) and 2 cups of broth or water. Bring to a boil and then cover and simmer for at least 25 minutes.
- Step 3 Assemble your tortillas one at a time. Cut a slit from the center to an edge. Top each quadrant with the four toppings: cheese slice, roasted cauliflower, lentils and adobo-mayo sauce. Fold tortilla in a clockwise direction so that it wraps into the shape of a slice of pizza. Pan fry in butter and olive oil for 2 minutes on each side or until crisp. Garnish with cilantro.
Inspiration:
Cookie + Kate’s Cauliflower and Lentil Tacos
