These tasty Black Bean and Lentil Burritos are Awesome! They’re so good that my kids didn’t notice no meat in them. I love making burritos because they’re super quick, easy, and healthy perfect for a week night recipe.
This is a very vibrant and colorful dish packed with a ton of flavor. I used a mixture of canned black beans, cooked lentils, tomatoes, cilantro, onions, lettuce, avocados, cheese and topped with hot sauce.
I sautéed the ingredients (excluding the cheese and avocado) in extra-virgin olive oil over high heat to melt them all down a bit and add more flavor. After sautéing them I wrapped them up and placed them back on the griddle to crisp up and so the cheese can melt inside for a crispy exterior and a gooey interior!
The great thing about burritos is that they can be stored in the freezer for months and are great for taking to work or school. You can wrap them up and place them in zip-lock bags before or after re-grilling, when you need them just re-heat them in the microwave.
I love a healthier version of anything…
Ali in the Valley
Black Bean and Lentil Burritos…
1 can of black beans
1 cup of cooked lentils
1.5 cup cheddar or Mexican blend shredded cheese
1 cup cooked rice (Optional)
½ onion (chopped)
¼ cup cilantro (chopped)
1 tablespoon extra virgin olive-oil
1/2 spoon of hummus per burrito
1 teaspoon salt
1 teaspoon black pepper
1 teaspoons cumin
juice of half a lime
8 medium flour tortillas
Heat a large skillet to medium heat, add the onion, beans, lentils, tomatoes, cilantro, olive oil, juice of the lime, and spices, sauté for 2-4 minutes on high. Remove from heat and set aside.
To make the wraps, Lay tortilla flat on plate or counter, spread hummus on tortilla, add ¼ cup of the bean mixture,2-3 tablespoons cheese. Add lettuce, avocado and hot sauce. Be sure to leave about 2-3 inches from the corners. Wrap burrito by folding over the edges. Continue this for all 8 burritos.
After the burritos are wrapped heat a large skillet or pan, add 1 teaspoon oil, place the burritos on the skillet for 1-2 minutes on each side until they are golden and crispy. For the “ridges” use a griddle that has the ridged lines.
Serve with salsa.