skip-to-main-content
Donate
Why give?

Lentil burritos

This makes a satisfying vegetarian lunch with a touch of heat
Recipe and photo provided by CanolaInfo.org

8 servings / 35 min 

Prep 10 min / Cook 25 min 

Ingredients
  • 1 1/2 cups (375 mL) split red lentils 
  • 3 cups (750 mL) water 
  • 2 tsp (10 mL) canola oil 
  • 1 medium onion, diced 
  • 1 cup (250 mL) green pepper, diced 
  • 2 large garlic cloves, minced 
  • 1 1/2 tsp (7 mL) chili powder 
  • 1/2 tsp (2 mL) ground cumin 
  • 1 cup (250 mL) water 
  • 6 tbsp (90 mL) tomato paste 
  • 8 whole grain tortillas (6-inch/15-cm in diameter)  
  • 8 tbsp (120 mL) fat-free sour cream, divided 
  • 8 tbsp (120 mL) salsa, divided 
  • 8 tbsp (120 mL) shredded low-fat cheddar cheese, divided 
     
Directions
  1. Rinse and drain lentils. In saucepan, bring lentils to a boil, cover and simmer 20 minutes. Slightly undercook. Drain if necessary. 
  2. In sauté pan, sauté onion, green pepper and garlic in canola oil, but do not brown. Add chili powder, cumin, cooked lentils, water and tomato paste. Stir 2 minutes until mixture starts to thicken. Cover and cook another 5 minutes. 
  3. Lay tortilla flat and place 1/2 cup (125 mL) of lentil mix in centre and roll up. Top each burrito with 1 tbsp (15 mL) of sour cream, salsa and cheese.
Nutritional info per serving (1 burrito)
  • Calories 340 
  • Protein 17 g
  • Total fat 6 g
    Saturated fat 1.5 g
    Cholesterol 5 mg
  • Carbohydrates 53 g
    Fibre 8 g
    Sugars 5 g 
    Added sugars 0 g 
  • Sodium 420 mg
  • Potassium 517 mg