Lentil Burritos
Packed with bold, smoky flavors and wholesome ingredients, these Lentil Burritos are a satisfying twist on a Mexican-inspired classic. Tender green or brown lentils simmered in vegetable broth form the hearty, protein-rich base, while aromatic spices like cumin, paprika, and chili powder create a flavor-packed filling. Topped with vibrant shredded lettuce, diced tomatoes, creamy avocado slices, and a dollop of salsa or sour cream, these burritos are as customizable as they are delicious. Wrapped in warm tortillas, they’re perfect for a quick weeknight dinner or meal prep. Plus, they’re vegetarian-friendly and easily adaptable for vegan diets. Get ready to savor a nutritious, flavor-filled meal in just under an hour!
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Recipe Information
Ingredients
- 1 cup dry green or brown lentils
- 3 cups vegetable broth
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 2 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 2 tablespoons tomato paste
- 6 pieces large tortillas
- 2 cups shredded lettuce
- 1 cup diced tomatoes
- 1 cup shredded cheddar cheese (optional)
- 1 medium avocado, sliced
- 0.5 cup salsa
- 0.5 cup sour cream or plain Greek yogurt (optional)
Instructions
Rinse the lentils under cold water and pick out any debris or damaged lentils.
In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed lentils, reduce the heat to low, and cover. Simmer for 20-25 minutes or until the lentils are tender. Drain any excess liquid and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes, until softened.
Add the minced garlic to the skillet and cook for 1 minute, stirring frequently to avoid burning.
Stir in the ground cumin, paprika, chili powder, salt, and pepper, coating the onion and garlic evenly with the spices.
Add the cooked lentils and tomato paste to the skillet. Stir well to combine and cook for an additional 3-4 minutes, allowing the flavors to meld together.
Warm the tortillas in a dry skillet or microwave until pliable.
To assemble the burritos, lay a tortilla flat and add a generous spoonful of the seasoned lentil mixture to the center. Top with shredded lettuce, diced tomatoes, shredded cheese (if using), avocado slices, salsa, and sour cream or Greek yogurt (if using).
Fold the sides of the tortilla over the filling, then roll it tightly from the bottom to create a burrito.
Repeat with the remaining tortillas and filling. Serve immediately and enjoy!
Nutrition Facts
Calories |
2662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.0 g | 160% | |
| Saturated Fat | 49.0 g | 245% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 6660 mg | 290% | |
| Total Carbohydrate | 301.5 g | 110% | |
| Dietary Fiber | 60.6 g | 216% | |
| Total Sugars | 46.5 g | ||
| Protein | 98.0 g | 196% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1626 mg | 125% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 4852 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
