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

Prep Time10 minutes
Cook Time35 minutes
Course: Main Course
Keyword: Burritos


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


  • Cook onion, green pepper and garlic in hot olive oil for 5 minutes. Cool.
  • In a large bowl, combine the cooled veggies with the lentils, rice, tomatoes and seasonings. Stir to combine.
  • 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.)
  • Place casserole dish in a 350 degree oven and cook until heated through, about 15 minutes. Top with sour cream, if desired.