FOUR GRAIN-AND-VEGETABLE BURRITOS

1 cup dried black beans

2 tablespoons olive oil (extra-virgin preferred)

3 cups carrot; chopped

1 1/2 cups leeks; chopped

1 1/2 cups onion; chopped

1 cup red bell pepper; chopped

1 cup mushrooms; finely chopped

1 cup celery; chopped

3 cups canned vegetable broth; divided

1 tablespoon chili powder

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon ground cinnamon

4 cloves garlic; minced

1 cup uncooked medium-grain rice

1 cup uncooked lentils

1/2 cup uncooked pearl barley

1/2 cup raisins

1/4 teaspoon salt

1/4 teaspoon pepper

2 cups tomato; chopped

10 (10-inch) flour tortillas

2/3 cup smoked Gouda; shredded

1 leaf of lettuce; shredded

2/3 cup fat-free sour cream

1 1/4 cups commerical peach salsa

1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2-inches above beans. Cover; let stand 8 hours. Drain.

2. Heat oil in Dutch oven over medium heat. Add carrot, leeks, onion, red bell pepper, mushroom and celery; saute 5 minutes. Add beans, 1 1/2 cups broth, chili powder, cumin, coriander, cinnamon and garlic. Cover; cook 5 minutes. Add remaining 1 1/2 cups broth, rice, lentils, barley, raisins, salt and pepper; bring to a boil. Reduce heat; simmer 25 minutes. Stir in tomato; set aside.

3. Warm tortillas according to package directions. Spoon 1 cup bean mixture down the center of each tortilla. Top each with 1 tablespoon cheese and shredded lettuce; roll up. Cut each burrito in half diagonally; place 2 burrito halves on a plate; serve with 1 tablespoon sour cream and 2 tablespoons salsa.

* NOTE: You can substitute two (15 oz.) cans black beans, drained, for 1 cup dried black beans and omit step 1, if desired. (This takes away the 8 hour wait).

** CHEF'S NOTE: Use a plastic bottle with a small tip opening to squirt the sour cream onto the plate. Streamed julienne-cut red bell peppers and mixed greens add color to the serving.

Yields 10 servings

CALORIES: 573; PROTEIN: 22g; FAT: 11g; CARBS: 100g; FIBER: 13g; CHOL: 8mg; IRON: 8mg; SODIUM: 835mg; CALC: 229mg.

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