Lentil Rice Burritos
Packed with hearty flavors and wholesome ingredients, these Lentil Rice Burritos are the ultimate plant-based comfort food. Featuring protein-rich brown lentils, fluffy cooked rice, and a medley of bold spices like cumin, smoked paprika, and chili powder, this recipe brings a satisfying smoky warmth to every bite. The filling is perfectly complemented by fresh toppings such as shredded lettuce, zesty salsa, and optional creamy sour cream or cheddar cheese, all wrapped up in soft flour tortillas. Ideal for weeknight dinners or meal prepping, these burritos are easy to assemble and can even be wrapped in foil for a portable lunch option. Plus, they’re vegetarian-friendly and customizable, making them a nutritious crowd-pleaser for the whole family.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Brown lentils
- 5 cups Water
- 2 cups Cooked white or brown rice
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 cloves Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Canned diced tomatoes
- 6 pieces Large flour tortillas
- 2 cups Shredded lettuce
- 1 cup Shredded cheddar cheese (optional)
- 0.5 cup Sour cream (optional)
- 0.5 cup Salsa
- 2 tablespoons Fresh cilantro, chopped (optional)
Instructions
Rinse the lentils under cold water and place them in a medium saucepan with 4 cups of water. Bring to a boil, then reduce the heat to a simmer. Cook for 20-25 minutes, or until the lentils are tender but not mushy. Drain any excess water and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until soft and translucent.
Stir in the minced garlic, ground cumin, smoked paprika, chili powder, salt, and black pepper. Cook for an additional 1 minute until fragrant.
Add the cooked lentils and diced tomatoes to the skillet. Stir to combine and let the mixture simmer for 5 minutes. Taste and adjust seasoning if necessary.
Warm the tortillas in a dry skillet or microwave until pliable.
To assemble a burrito, place a scoop of rice in the center of a tortilla. Top with a generous portion of the lentil mixture, shredded lettuce, shredded cheese (if using), sour cream (if using), salsa, and a sprinkle of fresh cilantro.
Fold the sides of the tortilla over the filling, then roll tightly from the bottom to form a burrito.
Repeat with the remaining tortillas and filling.
Serve immediately or wrap each burrito in foil for an easy grab-and-go meal.
Nutrition Facts
Calories |
2817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.7 g | 152% | |
| Saturated Fat | 48.8 g | 244% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 6199 mg | 270% | |
| Total Carbohydrate | 345.6 g | 126% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 32.2 g | ||
| Protein | 91.7 g | 183% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1676 mg | 129% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 2699 mg | 57% | |
*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.
