Lentil & Rice Burritos

These burritos make a wonderfully frugal, meat-free, delicious meal. The texture of the lentil and rice combination is surprising similar to ground meat too.

Lentil & Rice Burritos

  • 1/2 onion, diced
  • 1/2 green pepper, diced
  • 1 T. Extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 1/2 c. brown rice, fully cooked
  • 1 1/2 c. lentils, fully cooked
  • 1 can crushed tomatoes
  • 1 T. chili powder
  • 3 t. cumin
  • 2 t. salt
  • 1 t. oregano
  • 1/4 t. cayenne pepper
  • 1 c. shredded cheese, optional
  • 10 tortillas (I use homemade, but store-bought will work just as well)

1. Cook onion, green pepper and garlic in hot olive oil for 5 minutes. Cool.
2. In a large bowl, combine the cooled veggies with the lentils, rice, tomatoes and seasonings. Stir to combine.
3. Generously scoop filling into tortillas; sprinkle optional cheese on top of the filling, if desired. Roll up tortillas, place in a casserole dish. (If making this ahead of time, store in the refrigerator at this point.)
4. Place casserole dish in a 350 degree oven and cook until heated through, about 15 minutes. Top with sour cream, if desired.

8 thoughts on “Lentil & Rice Burritos

  1. Yummy! I have never tried lentils. I should though. I made some bean and rice burritos while on vacation and they were super yummy.

  2. Girl, those were so good. I made them for dinner tonight! I changed it up just a little…forgot to buy green peppers and added diced tomatoes with green chilis instead. Just the right amount of heat and a perfect way to use lentils. Thanks sooo much!

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