Lentil and Mushroom Burrito - Center for Nutrition Studies

Ingredients

• 4 whole grain tortillas
• 8 oz mushrooms, diced
• ½ red onion chopped
• 3-4 cloves of chopped garlic
• 1 Tbsp fresh rosemary chopped
• 1 cup of cooked lentils
• ¼ tsp crushed red pepper flakes
• Tofu Cream Sauce
• 14 oz package silken tofu
• 2 Tbsp flax seed
• ⅓ cup water
• 1 lemon, juiced
• 1 tsp dijon
• Salt and pepper, to taste