These lentil burritos are protein packed and flavorful. Made with a green lentil filling, corn salsa, lettuce and spicy chipotle sauce, these burritos will become your favorite weeknight dinner.
Looking for more easy dinner ideas? Then do check out my Vegetable Pulao, Indian style Vegetable Quesadilla, Falafel Pita Sandwich and Asian Vegetable Soup with Dumplings.
You will love these Lentil Burritos
as they are a perfect combination of protein, carbs and veggies
the lentil filling can be easily adapted to any flavors of your choice
can be prepped ahead
easily customizable with your favorite toppings
Ingredients:
Lentils ( green lentil or brown lentil will work as they hold better, do not use red lentils)
Salsa– made with sautéed fresh corn, onion, bell pepper, jalapeño and cilantro
Chipotle sauce – this easy homemade sauce is spicy and creamy
Tortilla – I used whole wheat tortilla but any kind will work
How to make the best lentil burritos
Green lentils-
You can cook them on the stove top or in an instant pot. To cook in the instant pot, wash the lentils and add them the pot, add ½ teaspoon salt and 1 ¾ cup water. Close the lid, adjust the vent to sealing position and cook the lentils in high for 7 minutes. Release the pressure after 5 minutes ( not more than that) Mix the lentils and set a side till you are ready to use.
Corn Salsa –
In a skillet heat two teaspoons of oil and add corn and a pinch of salt. Sautee for few minutes till you see slight brown edges. Add the finely chopped onion, mix it and cook for a minute. Turn off the heat. Once it cools, add bell pepper, jalapeño, cilantro, salt, black pepper and lemon juice. Mix and taste for seasoning.
Chipotle Sauce –
To a food processor or a small blender add ½ cup sour cream, ¼ cup mayonnaise, 2 chipotle peppers from a can, 2 small garlic cloves, ¾ teaspoon cumin powder, a small handful of coriander leaves, ½ teaspoon maple syrup, and salt and blend until smooth. Taste and adjust salt if required.
Burrito Filling
Heat oil in a pan and add chopped onion and a pinch of salt. Cook till onions turn slightly brown. about five minutes. Add garlic and saute for a minute. Reduce the heat to low and add ¼ teaspoon cinnamon powder, 1 ½ teaspoon cumin powder and 1 ½ teaspoon mild red chili powder (or paprika). Saute for 3-45 seconds.
Add a tablespoon of tomato paste and saute for a minute. Add the cooked lentils and salt to taste and mix it well. Cook for 3-5 minutes and turn off the stove. Add lime juice and fresh cilantro. Mix it and check for seasoning.
How to Assemble Vegetarian Lentil Burritos
Lay the wheat tortilla on a flat surface or a plate. Add some chipotle sauce in the center of the tortilla, add the lentil filling, corn salsa and chopped lettuce and drizzle with more sauce. (Do not over fill the tortilla)
Fold in the two short ends over the filling, pressing it gently. Now fold in the bottom and the top completely, making sure the filling stays intact.
Heat a pan and drizzle some oil. Place the folded burrito and cook it on both sides till light brown. Remove and enjoy with more chipotle sauce.
Tips & Variations:
- Green Lentils can be replaced with brown lentils or black beans
- Lentil filling can be seasoned with curry powder or taco seasoning
- You can also serve these burritos with Salsa, Pico de gallo and Guacamole.
- Do not get tempted to over fill the burrito, it will be hard to roll it.
Frequently Asked Questions:
Greek Yogurt, plain cream cheese or just use extra sour cream.
Omit the corn and add some firm chopped tomato.
Yogurt, hung yogurt or Greek yogurt.
Skip the mayonnaise and just use vegan yogurt.
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Lentil Burritos
Ingredients
GREEN LENTILS
- 1 cup green lentils ( or brown lentils)
- 1 ¾ cup water
- ½ teaspoon salt
CORN SALSA
- 1 cup fresh corn
- ⅓ cup chopped red onion
- ½ cup finely diced bell pepper
- ½ cup chopped cilantro
- ½ jalapeno, finely chopped
- salt to taste
- 2 teaspoon oil
- 1-2 teaspoons lemon juice to taste
- black pepper to taste
CHIPTOLE SAUCE
- ½ cup sour cream
- ¼ cup mayonnaise see note for substitutes
- 2 adobe chiptole peppers from can add 1 more if you like it spicy
- 2 small garlic cloves
- 2 tablespoons cilantro
- ¾ teaspoon cumin powder
- ½ teaspoon maple syrup ( or honey or brown sugar)
- salt to state
- 1-2 teaspoons lime juice
Burrito (lentil) Filling & Other Ingredients
- 2 cups cooked lentils
- 1 tablespoon oil
- 1 small onion, finely chopped
- 3 medium garlic cloves, minced
- ¼ teaspoon cinnamon powder
- 1 ½ teaspoon cumin powder
- 1 ½ teaspoon paprika ( or mild red chili powder)
- 1 ½ tablespoon tomato paste
- salt to taste
- lime juice to taste
- handful of cilantro leaves
- 6 whole wheat tortillas note
- 1 ½ cup chopped lettuce
Instructions
GREEN LENTILS
- You can cook them on the stove top or in an instant pot. To cook in the instant pot, wash the lentils and add them the pot, add ½ teaspoon salt and 1 ¾ cup water. Close the lid, adjust the vent to sealing position and cook the lentils in high for 7 minutes. Release the pressure after 5 minutes ( not more than that) Mix the lentils and set a side till you are ready to use.
CORN SALSA
- In a skillet add two teaspoons of oil and add corn and a pinch of salt. Sautee for few minutes till you see slight brown edges. Add the finely chopped onion, mix it and cook for a minute. Turn off the heat. Once it cools, add bell pepper, jalapeño, cilantro, salt, black pepper and lemon juice. Mix and taste for seasoning.
CHIPOTLE SAUCE
- To a food processor or a small blender add ½ cup sour cream, ¼ cup mayonnaise, 2 chipotle peppers from a can, 2 small garlic cloves, ¾ teaspoon cumin powder, a small handful of coriander leaves, ½ teaspoon maple syrup and salt and blend until smooth. Taste and adjust salt if required.
BURITTO FILLING
- Heat oil in a pan and add chopped onion and a pinch of salt. Cook till onions turn slightly brown. about five minutes. Add garlic and saute for a minute. Reduce the heat to low and add ¼ teaspoon cinnamon powder, 1 ½ teaspoon cumin powder and 1 ½ teaspoon mild red chili powder (or paprika). Saute for 30-45 seconds.
- Add a 1 ½ tablespoon of tomato paste and saute for a minute. Add the cooked lentils and salt to taste and mix it well. Cook for 3-5 minutes and turn off the stove. Add lime juice and fresh cilantro. Mix it and check for seasoning.
HOW TO ASSEMBLE VEGETARIAN LENTIL BURRITOS
- Lay the tortilla on a flat surface or a plate. Add some chipotle sauce in the center of the tortilla, add the lentil filling, corn salsa and chopped lettuce and drizzle with more sauce. (Do not over fill the tortilla)
- Fold in the two short ends over the filling, pressing it gently. Now fold in the bottom and the top completely, making sure the filling stays intact.
- Heat a pan and drizzle some oil. Place the folded burrito and cook it on both sides till light brown. Remove and enjoy with more chipotle sauce.
Maggie
We all really enjoyed this. My burritos are usually very simple but this one was worth the effort of making three different elements. (I did leave out the cinnamon since I don’t enjoy it as part of savory dishes.)
Madhavi
So glad you enjoyed them Maggie.