This is easy, cheap, healthy, and tasty!

For the inside:
Mix 2 cups of cooked lentils with a pre-packaged taco seasoning. Cook according to the instructions on the package as though you were cooking ground beef.

Here is how to make the tortillas:
2 cups flour (stone ground whole-wheat is best)
1/2 teaspoon salt
1/4 cup shortening
1/2 cup cold water

Combine the flour and salt, then cut in the shortening. Add water, mix until just combined. Next, divide the mixture into 10 balls and roll out flat on a working space. Add the inside filling into each tortillas, roll-up into burritos, transfer to a baking sheet, and bake at 350 degrees for 20 minutes.

I will be featuring some of my favorite healthy and seasonal recipes each week. Eating in season from locally produced ingredients is one of the best things you can do for yourself and the Earth. If you buy from a farmer’s market or CSA (more to come on these options!), not only will you be getting the freshest food with higher nutritional value at it’s peak of ripeness, your purchases will be supporting local family farms and using less resources. Of course, the best (and cheapest) bet is to grow your own in your backyard!

Here is this week’s recipe:

12 oz of kale, cut or torn into smaller pieces
2 Tbsp olive oil
1-2 garlic cloves
1/4 cup whole wheat bread crumbs
1 tsp of balsamic vinegar or lemon juice
1/8 tsp pepper

Rinse the kale under cold running water and drain well. Minced the garlic cloves. Set aside.

In a small skillet heat 2 tsp of the olive oil over medium heat. Add the garlic and cook for about a minute. Add bread crumbs and cook an additional 1-2 minutes or until browned. Season with pepper. Set aside.

In a large skillet, heat the remaining olive oil over medium heat. Add the kale, cover, and cook for 1 minute. Cook an additonal minute uncovered, stirring, until just wilted. Immediately transfer the kale to a serving dish and sprinkle with vinegar or lemon juice, bread crumbs and garlic. Makes 4 servings.