1 cup lentils
1 (14.5 oz) can vegetable or chicken broth
1 ˝ cups onion, thinly sliced
1 medium zucchini, diced
2 ˝ teaspoons chili powder
1 (10 oz) bag prewashed fresh spinach, chopped
1 cup corn kernels
5 burrito sized flour tortillas
Sort and rinse lentils and place in a 3 quart saucepan. Add broth and simmer, partially covered, 30 minutes.
In a large non-stick skillet, sauté onion and zucchini 6 minutes or until browned. Add chili powder to skillet, stir until well mixed. Add spinach a handful at a time. Stir in corn and heat through.
Warm tortillas. Spoon lentils mixture on bottom third of each. Roll bottom over filling, turn in sides, then roll up. Serve with salsa and sour cream if desired.
Makes 5 servings.