½ cup chopped onions
½ cup chopped green peppers
½ cup chopped celery
4 cups water
1 cup lentils (uncooked)
1½ cups cooked brown rice
1 (6 oz) can of tomato paste
1 (1¼ oz) packet of taco seasoning mix
½ teaspoon chili powder

In a medium saucepan, combine onions, green pepper, celery and water. Bring to a boil, over medium heat. Stir in the lentils, cover and reduce heat to low, and simmer for 40 minutes.

Preheat oven to 375°.

Lightly spray a 1¾ quart casserole dish, with non-stick cooking spray.

Remove saucepan from heat, and stir in remaining ingredients, mixing well. Spoon into prepared casserole dish and bake, uncovered, for 25 minutes. Let stand for 5 minutes, before serving.

For burritos: Spoon servings of casserole down the center of flour (or corn) tortillas. Sprinkle with cheese, and fold edges in. Serve immediately, or freeze as freezer meals.