Lentil and Black Bean Burritos
A hearty and healthy burrito filled with lentils, black beans, and cheese for a high-protein meal.
Equipment
- Medium saucepan
- Skillet
- Mixing bowl
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
Instructions
- 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.
- 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.
- 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.
- 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.
Related Recipes
- Southwest Black Bean Quinoa Bowl
- Vegetarian Lentil Tacos
- Spicy Sweet Potato and Black Bean Wraps