Healthy Eats: Lentil Tortillas

The Heart-Smart Diabetes Kitchen shares this "Lentil Tortillas" recipe for those of us who like salsa, cilantro and jalapeno.

Ingredients
3/4 cup (4 ounces) dried brown lentils

2 cups water

1/2 cup salsa verde, divided

2 tablespoons canola oil, divided

1/2 teaspoon ground cumin

canola oil cooking spray

8 corn tortillas, warmed

1 medium jalapeno, seeded and finely chopped

1/4 cup chopped fresh cilantro leaves

1/2 cup (2 ounces) shredded reduced fat Mexican blend cheese or mozzarella

2 cups loosely packed shredded lettuce

1/2 cup fat-free sour cream

Preparation
1. Bring lentils and water to a boil in a medium saucepan over high heat; reduce heat, cover tightly and simmer 25 to 30 minutes or until tender. Drain in a fine-mesh strainer, place in a small bowl and add 1/4 cup salsa verde, 1 tablespoon canola oil and cumin. In a separate bowl, mix the remaining 1/4 cup salsa verde and 1 tablespoon canola oil.

2. Preheat oven to 350 degrees. Coat a nonstick baking sheet with cooking spray. Arrange tortillas on the baking sheet and spoon equal amounts of lentil mixtures on tortillas. Using the back of a spoon, spread mixture to edges of tortillas. Top with jalapeno, cilantro and cheese. Bake 3 to 5 minutes or until cheese melts.

3. Place on four dinner plates and top with lettuce, sour cream and remaining salsa verde.