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Lentil and Black Bean Burritos

Lentil and Black Bean Burritos

A hearty and healthy burrito filled with lentils, black beans, and cheese for a high-protein meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Mexican, Vegetarian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup cooked lentils
  • 1 cup black beans rinsed and drained
  • 1 cup shredded cheese cheddar, Monterey Jack, or a blend
  • 4 large tortillas whole wheat or regular
  • 1/2 cup salsa or diced tomatoes
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • Optional toppings: sour cream guacamole, chopped cilantro

Equipment

  • Medium saucepan
  • Skillet
  • Mixing bowl

Method
 

  1. Prepare the Filling:
    - In a skillet, combine cooked lentils and black beans.
    - Add cumin, chili powder, salt, and pepper. Stir and cook for 5 minutes until heated through.
  2. Assemble the Burritos:
    - Lay a tortilla flat and spread a spoonful of salsa or diced tomatoes in the center.
    - Add a generous scoop of the lentil and black bean mixture.
    - Top with shredded cheese and any optional toppings.
  3. Wrap and Heat:
    - Fold the sides of the tortilla inward, then roll it tightly into a burrito.
    - Heat the burrito in a dry skillet over medium heat for 2-3 minutes on each side until the cheese melts and the tortilla is golden.
  4. Serve:
    Serve immediately or wrap tightly in foil for a meal on-the-go.

Notes

  • Store leftovers in the fridge for up to 3 days and reheat in the microwave or skillet.
  • Freeze assembled burritos for a quick future meal; simply thaw and reheat.