Lentil Portobello Roll-Ups with Feta and Tomatillo, Lime and Roasted Corn Salsa
Essentially small burritos, these nutritious roll-ups are filled with hearty ingredients and topped with feta cheese and a zingy tomatillo, lime and roasted corn salsa. It’s a hearty and delicious meal that will keep Miraval’s guests energized for the resort’s many active endeavors!
Lentil Portobello Roll-Ups
- ½ onion, thinly sliced
- ½ c. diced potatoes
- 1 c. sliced portobello mushrooms
- 2 cloves garlic, minced
- ½ c. pink lentils
- 4 c. vegetable stock
- 2 c. fresh trimmed and washed spinach
- 2 tbsp. chopped fresh oregano
- ¼ tsp. dried chili flakes
- 6 twelve-inch flower tortillas, warmed
- 2 c. tomatillo, lime and roasted corn salsa (recipe follows)
Pre-heat oven to 425 degrees.
Step# 1: Make the salsa as the following recipe indicates.
Step #2: Sauté the onion in a sauté pan, sprayed lightly with vegetable spray, for  minutes, stirring. Add the potatoes, mushrooms and garlic and cook  minutes, stirring. Add the lentils and stock and cook an additional  minutes. Remove the pan from the stove and fold in the spinach, oregano and chili flakes together with the lentils. If necessary, drain of excess liquid in a strainer or colander. The veggie mix should not be dry, but should be moist, but not too wet or they will make the tortilla soggy. Add the feta and fold in to mix well.
Step #3. On the stove, heat a dry sauté pan over low heat and warm each tortilla. Cover the hot tortillas with a cloth napkin, tea towel or just place them in a plastic bag so they don’t dry out. Tortillas are easier to work with when they have been warmed.
Step #4. Place 2 tablespoons of the lentil veggie mix in the lower part of each tortilla and roll them up. Carefully place your tortilla roll ups and seam side down in a lightly sprayed oven proof dish. Bake on the center rack in the pre- heated oven for  minutes or until the tortilla roll ups are crispy and golden brown. Serve with Tomatillo sauce with roasted corn and nopales.
Tomatillo, Lime and Roasted Corn Salsa
- ¼ habanero chili, stemmed, seeded and minced
- ½ scallion, chopped
- 1 medium onion, chopped
- 6 tomatillos, husked, rinsed and chopped
- 1 tbsp. chopped fresh oregano
- 1 clove minced garlic
- 2 tbsp. chopped fresh cilantro
- Kosher salt to taste
- Freshly ground black pepper to taste
- ½ c. nopales, cooked and diced (optional)
- ½ c. fresh corn kernels, toasted in a dry skillet until golden brown
- Juice of 1 lime
Step #1: Place all of the ingredients, except the lime, roasted corn and nopales, in a food processor and pulse to chunky. Add the corn, nopal and lime juice and season to taste and set aside until ready to use. Enjoy!!!