Lentil burritos
Prep Time:
10 minutes
Cook Time:
27 minutes
Serving Size:
1 burrito (280 g)
Lunch
This delicious plant-based burrito features lentils, spices and all your favourite toppings. It’s perfect for a satisfying, quick weeknight meal everyone will love.
Ingredients
Serves: 4
- 1 cup (250 mL) split red lentils
- 3 cups (750 mL) water, divided
- 1 Tbsp (15 mL) oil
- 1 medium onion, diced
- 1 green pepper, diced
- 2 large garlic cloves, minced
- 1 Tbsp (15 mL) chili powder
- 1 tsp (5 mL) ground cumin
- 2 tsp (10 mL) ground coriander
- 2 Tbsp (30 mL) tomato paste
- 4 small (6 inch/15 cm) whole-wheat tortillas
- ¼ cup (60 mL) salsa
- ¼ cup (60 mL) fat-free sour cream
- ¼ cup (60 mL) cheddar cheese
Instructions
- Rinse and drain lentils. Heat lentils and 2 cups (500 mL) water in a medium saucepan over high heat. Once boiling, cover and reduce heat to medium-low and simmer for about 20 minutes. They will be slightly undercooked. Drain if necessary.
- Meanwhile, heat oil in a frying pan over medium heat; add onion, green pepper and garlic. Cook for about 5 minutes or until tender. Stir in chili powder, cumin and coriander.
- Add cooked lentils, remaining 1 cup (250 mL) water and tomato paste. Increase heat to high and bring mixture to a boil. Reduce heat to medium and simmer, uncovered, for another 5 minutes until liquid is almost completely absorbed.
- Warm tortillas for about 30 seconds in the microwave or in a hot frying pan. Lay a tortilla flat and place about ¾ cup (175 mL) of lentil mix in the centre. Top with 1 Tbsp (15 mL) each salsa, sour cream and cheese. Roll up and enjoy.
Tips
- Up the veggies: Top with shredded lettuce or shaved purple cabbage, if desired.
- Make it a meal: Serve with a side salad or coleslaw.
Notes
Courtesy of www.canolainfo.org
| Amount | % Daily Value | ||
|---|---|---|---|
| Calories 370 | |||
| Fat 10 g | 13% | ||
| Saturated Fat 2.5 g + Trans Fat 0 g | 13% | ||
| Cholesterol 10 mg | |||
| Sodium 360 mg | 16% | ||
| Carbohydrate 55 g | |||
| Fibre 10 g | 36% | ||
| Sugars 4 g | 4% | ||
| Protein 19 g | |||
