Lentil and Veggie Burritos
Jump to RecipeLooking for a quick, protein-packed plant-based dinner that delivers big flavor? These Lentil and Veggie Burritos hit the mark. Tender cooked lentils mingle with sautéed bell pepper, onion, and garlic, all brightened by taco seasoning and a splash of olive oil. Add spinach until just wilted, finish with lime juice, and spoon the filling into warm tortillas with creamy avocado for a satisfying bite. This vegetarian (easily vegan with vegan tortillas) burrito is budget-friendly, fiber-rich, and endlessly adaptable—swap in your favorite veggies, adjust the heat, or top with salsa for extra zing. Ready in about 30 minutes, it’s perfect for busy weeknights or make-ahead meals that still feel hearty and comforting.
Ingredients
cooked lentils
Since they’re already cooked, use them to power this burrito filling without extra cooking time. For extra flavor, toss briefly in a pan with a pinch of cumin, coriander, smoked paprika, or a splash of lime juice and olive oil. If you prefer creamier texture, lightly mash some lentils and mix back in. Substitutions: black beans, chickpeas, or pinto beans work well. If using canned lentils, rinse well to remove excess sodium.
bell pepper
Dice evenly to ensure they heat through with the lentils. For a sweeter, deeper flavor, sauté longer or roast whole peppers and chop them. If you don’t have bell peppers, substitute with poblano or Anaheim chiles for more heat or sun-dried tomatoes for a chewy bite. Remove seeds and membranes to tame heat. Season lightly with salt while sautéing.
onion
Onions add aromatic sweetness. If you’re using them, dice small and sauté until translucent. For a milder flavor, yellow onions are versatile; red onions stay a bit sharper and add color. If you truly want to skip onions, you can replace with 1/2 teaspoon onion powder per medium onion’s worth of flavor, or add shallots for a gentler bite.
garlic
Minced garlic should be added after the onions so it doesn’t burn. For a bolder aroma, crush and finely mince, then sauté briefly. Substitutions: garlic paste or 1/4 to 1/2 teaspoon garlic powder per clove. If using powder, add off the heat to avoid a raw bite.
taco seasoning
This is where the burrito gets its punch. If using store-bought, taste and adjust salt before adding lentils. For a homemade version, mix 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, a pinch oregano, and a pinch cayenne. Toast the spices briefly in oil to bloom their flavors, then add lentils. If your mix is salty, balance with a splash of lime juice.
tortillas
Warm tortillas to improve pliability and prevent tearing. Options: dry skillet 10–20 seconds per side, or microwave covered with a damp towel for 20–30 seconds. For gluten-free or lighter options, use corn tortillas. If you want a lighter wrap, you can also use large lettuce leaves as a low-carb alternative.
spinach
Spinach wilts quickly; add fresh spinach to the skillet and cook just until it’s wilted, 1–3 minutes. If using frozen, thaw and squeeze out as much moisture as possible before adding. Substitutions include kale, Swiss chard, or arugula for a different texture or flavor. Lightly season when adding to the pan to enhance its greens.
avocado
Slice or fan onto the filling just before serving for creaminess. To prevent browning, toss sliced avocado with a little lime juice and salt. If you don’t have avocado, sliced cucumber or mango can add freshness. For extra richness, lightly mash with a pinch of salt and lime juice into a quick guacamole.
lime juice
Fresh lime juice brightens the filling. Squeeze over the mixture after removing from heat to prevent dullness from heat. If you don’t have lime, lemon juice works in a pinch. For extra aroma, zest a little lime before juicing and fold the zest into the filling after cooking.
olive oil
Use olive oil to sauté and bloom spices; keep heat at medium to avoid smoking. Extra-virgin olive oil adds fruity notes, but any neutral oil works. If you want a different flavor profile, avocado oil is a good substitute. You can use a little more oil if your pan is dry and the vegetables are sticking.
Cooking Steps
Step 1: Prep and heat olive oil
Heat olive oil in a skillet over medium heat until shimmering to create a light saute base.Tips: Use a wide skillet for even cooking; avoid letting the oil smoke; for a lighter version, use a smaller amount of oil or swap to a splash of water.Notes: Olive oil adds flavor and helps vegetables cook evenly; if you avoid oil altogether, you can saute with a splash of broth but cooking times may vary.Step 2: Sauté onion and bell pepper
Add diced onion and bell pepper to the skillet; sauté until soft and lightly caramelized, about 5 minutes.Tips: Cut onion and pepper into similar sizes for even cooking; allow a bit of browning for sweetness; Stir occasionally to prevent sticking.Notes: If the vegetables start to brown too quickly, lower the heat a notch or add a splash of water to keep them moist.Step 3: Add garlic and taco seasoning
Stir in minced garlic and taco seasoning, cook for about 1 minute until fragrant. Avoid burning the garlic.Tips: Crush garlic slightly for a stronger aroma; keep stirring to distribute seasoning evenly and prevent scorching.Notes: If your seasoning contains salt, you may want to taste before adding extra salt later.Step 4: Add lentils and spinach
Add cooked lentils and spinach to the skillet, mix well and cook until spinach wilts, about 3 minutes.Tips: If lentils look dry, splash in a tablespoon or two of water or broth; spinach reduces a lot, so you can add a little more if needed.Notes: If using frozen spinach, thaw and squeeze out excess moisture before adding.Step 5: Finish with lime juice
Remove from heat and stir in lime juice. Season to taste. Lime juice brightens the dish and balances the spices.Tips: Add lime juice gradually and taste as you go; if needed, add a bit more for brightness.Notes: If you are short on lime, a splash of lemon juice works as a substitute.Step 6: Warm tortillas
Warm tortillas in a dry skillet over medium heat or in the microwave until pliable, about 15–30 seconds per side in a skillet or 10–15 seconds in the microwave.Tips: Keep tortillas wrapped in a clean towel to retain moisture; avoid overheating to prevent cracking.Notes: If tortillas crack when folding, warm them a bit longer or cover with a damp towel and rewarm.Step 7: Assemble burritos
Spoon a generous amount of lentil mixture onto each tortilla; top with sliced avocado; fold the sides in and roll burritos tightly.Tips: Do not overfill to prevent tearing; you can secure with a toothpick if needed; slice avocado just before serving to prevent browning.Notes: If ingredients have cooled, rewarm the tortilla slightly before rolling for easier assembly.Step 8: Serve and enjoy
Serve immediately with salsa or hot sauce if desired. Leftovers can be stored in the refrigerator for 2–3 days.Tips: For make ahead, hold components separate and assemble just before serving; reheat gently.Notes: Leftover burritos can be wrapped in foil and reheated in a 350°F oven for a quick meal.
Frequently Asked Questions
What is mise en place and why is it helpful for beginner cooks?
Mise en place means having all ingredients prepped and ready before you start cooking. It helps you stay organized, reduces mistakes, and lets you work more confidently. For this burrito, have your lentils cooked or ready, garlic minced, peppers and onions chopped, tortillas warmed or ready, and toppings lined up before you heat the pan.
How do I safely chop onions, bell peppers, and garlic?
Use a sharp knife on a stable cutting board. For safety, keep fingertips curled in a claw and tuck your thumb back. Dice the onion first, then the bell pepper, and finally mince garlic. Take your time—precision builds confidence.
How should I measure ingredients and what if I only have dry lentils?
Use measuring cups for dry and wet ingredients and measuring spoons for small amounts. If a recipe calls for cooked lentils and you only have dry lentils, remember that about 1 cup of dry lentils yields roughly 2–3 cups cooked. For this recipe, either use pre-cooked lentils or cook the dry lentils first.
How do I cook lentils from dry and know when they're ready?
Rinse the lentils, then simmer in about 3 cups of water per 1 cup of dry lentils. Brown/green lentils usually take 20–25 minutes; red lentils cook faster (5–10 minutes). Taste a few to check tenderness, then drain if needed and season.
How can I tell when the lentil filling is ready for the burritos?
When the lentils are heated through, the onion and pepper are soft, and the spinach is wilted. Stir in lime juice, taste, and adjust salt or acidity as needed before assembling.
How should I warm tortillas and wrap burritos without tearing them?
Warm tortillas in a dry skillet for about 10–20 seconds per side or microwave briefly wrapped in a damp towel. Don’t overheat. Place filling in the center, fold the sides in, roll from the bottom, and tuck the ends to seal the burrito.
How should I store leftovers and reheat safely?
Cool leftovers within two hours, then refrigerate in airtight containers for 3–4 days. Reheat until steaming hot, either in a microwave or a skillet. You can also freeze cooked lentils for longer storage.
What are common beginner mistakes and how can I avoid them?
Common misses include overcooking veggies, under-seasoning, overfilling burritos, and not tasting as you go. Use steady heat, season gradually, taste often, and keep fillings balanced with lime, salt, and a little salsa if you like.
Additional Information
Dietary Considerations
Diet-friendly notes: the base is plant-based and can be vegan with dairy-free toppings. To ensure gluten-free options, use certified gluten-free corn tortillas and verify that any packaged taco seasoning is gluten-free or make your own mix (e.g., chili powder, cumin, garlic powder, onion powder, paprika, oregano, and salt). For dairy-free guests, skip queso fresco or use a dairy-free queso; avocado provides creaminess without dairy. For higher protein or different needs, consider adding black beans or quinoa to the filling, or serving a separate protein alongside. Always check for cross-contamination if there are nut or other allergen concerns in toppings or salsas.
Pairings
These lentil and veggie burritos pair well with bright, fresh toppings and light, refreshing beverages to balance the warmth of the spiced filling. Create a build-your-own burrito bar with warm tortillas, the lentil mixture, avocado slices, and a selection of toppings for maximum enjoyment. Suggested pairings: - Beverages: a cold Mexican lager (e.g., Pacifico, Modelo), a light pale ale, or a sparkling lime agua fresca; non-alcoholic options include agua de jamaica (hibiscus), horchata, or plain sparkling water with lime. - Sides: Mexican street corn (elote) or a simple cabbage-lime slaw, and a black bean and corn salad for extra fiber and color. - Toppings: chopped fresh cilantro, sliced radishes, diced onions, pico de gallo or salsa verde, crumbled queso fresco or a dairy-free queso alternative, and extra lime wedges. - Flavor boosters: a touch of ground cumin or smoked paprika mixed into the lentil filling, and finishing crema or dairy-free crema to drizzle over the top. - Optional proteins: if serving non-vegetarians, offer grilled chicken or carne asada on the side or as an optional add-on. - For kids or milder palates: offer mild salsa and extra avocado for creaminess without heat.
Serving Suggestions
Serve the burritos warm, with the tortillas heated just before assembly. Slice avocados and lime wedges to brighten each bite, and set out a salsa bar (pico de gallo, salsa verde) so guests can customize flavor. For meal-prep: store the lentil filling and toppings separately in airtight containers; reheat the filling gently and reassemble burritos when ready to eat. If outdoors, wrap each burrito in foil to keep them warm and easy to transport. For lighter meals, serve burrito bowls with the same filling over a bed of greens or quinoa, topped with avocado and salsa. To keep textures vibrant, avoid soaking the tortillas and add crunchy toppings like fresh lettuce or radish just before serving.
Lentil and Veggie Burritos
Cuisine:
Course:
Description
Delicious and hearty lentil burritos packed with fresh veggies and spices, perfect for a quick meal!
Ingredients
- cooked lentils: 1 cup
- bell pepper: 1 unit
- onion: 0 unit
- garlic: 2 cloves
- taco seasoning: 1 tablespoon
- tortillas: 4 units
- spinach: 1 cup
- avocado: 1 unit
- lime juice: 1 tablespoon
- olive oil: 1 tablespoon
Date Created:
11/30/2025