Anna Paul's Turkish Burrito

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Directions

(tap to cross out each step and ingredient as you go)

• Step 1
  To prepare the lentils, add them to a small saucepan with water. Bring to a boil, then reduce the heat to a simmer. Cover and let them cook for 20 minutes, or until tender and then set aside.
  • 1 1/2 cup black lentils (150 g)
  • 1 7/8 cup water (450 g)
• Step 2
  While the lentils are cooking, add the ground beef to a pan over medium-high heat.
  • 1.50 lb ground beef (675 g)
• Step 3
  Break apart the ground beef, then add red peppers and onions to the pan. Next, add curry powder (to help neutralize the meat flavor), along with pepper, onion powder, paprika, and salt. Stir to combine and cook evenly.
  • 1/2 tsp curry powder (2 g)
  • 1/2 tsp black pepper (3 g)
  • 1/2 tsp onion powder (3 g)
  • 1/2 tsp paprika powder (3 g)
    (regular is preferred over smoked paprika)
  • 1/2 tsp salt (3 g)
  • 1/2 yellow onion, sliced (160 g)
  • 1 red pepper, diced (150 g)
• Step 4
  Continue cooking for about 5-7 minutes, or until the meat and onions start to brown, breaking up any large chunks as they cook.
• Step 5
  Once the ground beef is nicely browned, add the cherry tomatoes and parsley. Stir to combine and cook until the tomatoes start to soften.
  • 1/2 cup parsley, fresh chopped (20 g)
    (optional)
  • 12 cherry tomatoes, halved (110 g)
• Step 6
  For the yogurt sauce, mix salt and minced garlic into the Greek yogurt. Stir until well combined.
  • 2 cup greek yogurt (520 g)
  • 4 clove garlic, minced (12 g)
  • 1/2 tsp salt (3 g)
• Step 7
  For the paprika butter sauce, melt the butter in a small saucepan, then mix in the paprika powder. Stir until fully combined.
  • 6 tbsp butter (84 g)
    (can substitute with extra virgin olive oil)
  • 1 tsp paprika powder (3 g)
• Step 8
  To start forming your burritos, add a few spoonfuls of beef stir-fry and black lentils to the tortilla. Add a spoonful of the yogurt sauce on top, then drizzle some of the paprika butter sauce.

  Note: If you are meal prepping these burritos and planning to freeze them, I recommend leaving out the Greek yogurt sauce and keeping it as a dip instead. Freezing and reheating can alter the texture and flavor of the yogurt.
• Step 9
  Wrap the burrito tightly, ensuring all ingredients are enclosed. Optionally, place the burrito fold-side down on a medium-heated pan with a bit of extra virgin olive oil to toast and seal the tortilla, creating a crispy, golden exterior.

Per serving