This burrito filling is a serious superstar, full of flavorful spices and loaded with healthy fiber, protein + nutrients.  Oh and did I mention these are completely vegan (if you can skip adding cheese – I can’t).  Super easy to make, its like having Taco Bell but without the poison + mystery meat.

INGREDIENTS – serves 2-3

1/2c dry lentils, rinsed/soaked if you have the time (green or french)
2T olive oil
1/4 red onion, chopped, finely diced
1/2 green bell pepper, finely diced
1/8t salt
1 garlic clove, minced
1T tomato paste
1t chili powder
1/2t cumin
3/4t onion powder
3/4t garlic powder
1/4t red pepper flakes – optional
2T water

Burrito side tortillas

Fillings: shredded cheddar/jack cheese (vegan if you want), chopped lettuce, cubed tomato


Bring a pot of heavily salted water to boil. Add lentils and cook for 10-15 minutes until al dente. Strain, set aside.

Saute red onion and green pepper in olive oil with salt for 2-3 minutes, until soft. Make a space in the middle of the pan and add the garlic and tomato paste, mix it in then add the spices and stir until fragrant. Dump in the lentils and water, stir then simmer for 30 sec -1 min.

Warm a large tortilla on a dry skillet. Sprinkle a good amount of cheese in the middle, dump a big scoop of lentil mixture then top with lettuce + tomato and wrap it up. For some crunch, place your burrito seam side down back in the dry skillet for about a minute then flip and go for another minute.

Using sweet potatoes instead? Turn your oven to 400°F, clean your sweet potatoes off, give them a few stabs with a fork, throw in the oven for 30-60 minutes depending on how big they are.


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