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Lentil Burritos are a perfectly delicious vegetarian burrito that is very filling, flavorful, and made with simple pantry ingredients. Potatoes add creamy texture and heartiness that work perfectly with the lentils. These burrito wraps go together in just over 30 minutes and are perfect to make ahead for a freezer meal.
If you love easy lentil recipes, I highly recommend trying this lentil spaghetti and lentil stew next!
This lentil burrito recipe is so versatile. Enjoy them as vegetarian breakfast burritos or serve them as a simple dinner recipe. Even better, you can easily switch things up to make them to suit your tastebuds.
Like these black bean burritos, you can prepare these lentil burritos the night before or simply make up the lentil mixture and build the burritos when you are ready for a quick and easy dinner or lunch.
Recipe Video:
What makes these vegetarian burritos great?
What I love about this recipe is that it’s a tasty way to encourage my family to eat more meatless meals, but also doesn’t cost a lot to prepare. We like to enjoy them as a fun way to celebrate on Meatless Monday.
I think you will love this family recipe as much as this meatless chili mac dish.
Table of Contents
Recipe Ingredients
- Lentils: Cooking with dried lentils is great for anyone cooking for a family on a budget. You can use your favorite uncooked lentils from the dried beans area of the grocery store. I find green or brown lentils work better than red or yellow because they hold their shape a bit more.
- Cooking liquid: Water makes a simple option for cooking the lentils and potatoes but you can use vegetable stock or vegetable broth in its place to add a bit more flavor.
- Flour tortillas: I like to use medium-sized flour tortillas for this burrito recipe.
- Potatoes: Russet potatoes cut into bite-sized pieces are perfect but Yukon gold potatoes and other all-purpose potatoes work too.
- Optional seasonings: I love using salt, ground black pepper, chili powder, garlic powder, onion powder, paprika, cumin, and oregano to season the lentil mixture. Feel free to mix and match as you like.
See the full list of ingredients with quantities in the recipe card.
Lentil Potato Burrito Variations
- Add Protein: Feel free to add in some cooked and shredded chicken breasts. Work it into the lentil mixture before adding them to the warm tortilla.
- Spicy: If you love spicy food, add a little cayenne pepper to the rest of the recipe to bump up the heat in this simple dish.
- Add Black Beans: Another great way to boost the protein. Add the black beans towards the end of cooking to heat them up.
- Swap in Sweet Potatoes: Simply replace the russet potatoes in the sauté pan, and you are good to go!
How to Make Lentil Burritos
This easy meatless main dish comes together for a quick weeknight dinner.
Step 1: Cook the aromatics. Cook the diced onion with olive in a large pot for about 2-3 minutes. Give them a stir occasionally to prevent burning and promote even cooking. Add the minced garlic and cook for another minute.
Step 2: Add the ingredients. Stir in the lentils, water, seasonings, and diced potatoes.
Step 3: Cook. Bring to a simmer over medium-low heat and cook for about 20 minutes, or until the lentils and potatoes are tender.
Step 4: Fill and wrap burritos. Add the potato lentil mixture to the center and fold into burritos
Step 5: Crisp the wraps. Return the lentil burritos to a large skillet to brown them on the top and bottom for 1-2 minutes or until golden brown. Enjoy with Instant Pot cilantro lime rice as a delicious side dish.
My Pro TipS
Tips and Tricks
- Don’t Overfill the Tortillas: It’s tempting to stuff them full, but overfilling makes them hard to roll and more likely to tear. Aim for about ½ cup of filling per tortilla.
- Roll Tightly, Seal Well: Fold in the sides, then roll up firmly. Place seam side down when cooking or storing so they stay sealed.
- Store Leftovers: Keep the leftover burrito wraps in an airtight container and store them in the fridge for up to 5 days.
Lentil Burrito Recipe FAQs
Absolutely! Prepare the recipe all the way up through toasting the burritos in a skillet. Place them on a baking sheet and freeze for 2 hours. Then move the burritos to a large ziplock bag and store them in the freezer for up to 3 months. When ready to prepare, remove the desired amount from the freezer, thaw in the fridge overnight, and then heat up on a baking tray in a 350°F oven for 10-15 minutes to crisp up the outside and heat the filling.
If your flour tortillas feel a bit stiff, you can warm them up first in a dry skillet or microwave. This makes them more pliable so they won’t crack when rolling.
Sure. Wrap the frozen burritos in foil and bake straight from frozen at 350°F for 20–25 minutes, or thaw in the fridge overnight.
Use any combination of spices or spice blend you enjoy. You can also add salsa, roasted veggies, chipotle powder, or shredded cheese to the lentil mixture.
Serving Suggestions
- Extra Toppings: Add diced red onion, fresh cilantro, green onion, ripe avocado, a squeeze of lime juice, hot sauce, or sour cream to your burritos. I like to serve these up in bowls on the table so everyone can add their favorite toppings.
- Appetizer: Kick the meal off with crowd favorites like baked loaded queso and crispy chips.
- Side Dish: Turn this into a full meal with avocado corn salad.
More Meatless Main Dish Recipes
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Spanish Rice with Pinto Beans
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One Pot Orzo with Vegetables
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Slow Cooker Enchilada Quinoa
If you liked this Lentil Burritos Recipe, make sure to tag me on Instagram @julia.pacheco.cooking and let us know how much you liked the recipes!
Lentil Burritos with Potatoes
Equipment
Ingredients
- 1 tbsp olive oil
- ¼ yellow onion, diced
- 1 tbsp minced garlic
- ½ lb uncooked lentils
- 3 ½ cups water, more if needed
- 3 large russet potatoes, peeled and diced
- Plus seasonings of your choice, I love using a tsp of salt, pepper, chili powder, garlic powder, onion powder, paprika, cumin, oregano
- 10 medium-sized flour tortillas
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced onion and cook for about 3 minutes, stirring occasionally.
- Add the minced garlic and cook for another minute.
- Stir in the lentils, water, seasonings, and diced potatoes. Bring to a simmer.
- Let cook for about 20 minutes, stirring occasionally, until the lentils and potatoes are tender.
- Fill tortillas with the potato lentil mixture and fold into burritos.
- Return the tortillas to a large skillet to brown them on the top and bottom for 1-2 minutes or until golden brown.
- Serve the mixture in warm tortillas.
Notes
- Avoid Overfilling: Use about ½ cup of filling per tortilla so they roll easily without tearing.
- Roll & Seal: Fold in the sides, roll tightly, and place seam side down to keep them secure.
- Freezer-Friendly: Toast, cool, then freeze burritos on a baking sheet for 2 hours before transferring to a zip-top bag. Store up to 3 months. Thaw overnight in the fridge, then reheat at 350°F for 10–15 minutes until hot and crisp.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Quick links for making dinner easy:
- Family meal plans
- Tools for the kitchen and more
- The best cookbook for family dinner recipes
- FREE budget meal plan
- Cooking videos to watch
If you give these recipes a try, make sure to tag us on Instagram @julia.pacheco.cooking and let us know how much you liked the recipes!
I made these for supper tonight but I didn’t measure my lentils and I probably added too many. So I needed to just about double my liquids but I kept an eye on it and it turned out nice. These are a make again.