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Lentil Potato Burrito Wraps are a perfectly delicious vegetarian burrito that is very filling, flavorful, and made with simple pantry ingredients.
You can make these into vegetarian breakfast burritos or serve them for a simple dinner recipe. These lentil burritos are super flexible and can be made to suit your tastebuds.
Make these up the night before and serve them the next day, or simply make up the lentil mixture and build the burritos when you are wanting to a quick and easy dinner or lunch.
Enjoy this new recipe for a fun way to celebrate on Meatless Monday.
Recipe Video:
Ingredients for Lentil Potato Burrito Wraps:
- Oil: use whatever olive oil you have on hand
- Onion: dice a yellow onion or white onion for the best results
- Garlic: I like to use freshly minced garlic for the best flavor
- Lentils: pick up your favorite uncooked lentils from the dried beans area of the grocery store
- Cooking liquid: you will only need water in this crunch wrap, but you could use vegetable stock or vegetable broth in its place
- Burrito shells: I like to use medium-sized flour tortillas for this burrito recipe
- Potatoes: peel and dice russet potatoes into bite-sized pieces
- Optional seasonings: I love using salt, ground black pepper, chili powder, garlic powder, onion powder, paprika, cumin, and oregano
How to make Lentil Potato Burrito Wraps:
In a large pot, heat olive oil over medium heat. Add the diced onion and cook for about 2-3 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 over medium-low heat.
Let cook for about 20 minutes in the large skillet, stirring occasionally, until the lentils and potatoes are tender.
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.
How to store this easy burrito wrap recipe:
Fridge: Keep the leftover burrito wraps in an airtight container and store them in the fridge for up to 5 days.
Freezer: Place the burritos on a flat surface like a baking sheet and put them in the freezer for 2 hours. Then move the burritos to a large ziplock bag and store them in the freezer for up to 3 months.
Tips and tricks for this vegetarian burrito recipe:
Can I add black beans?
Yes! Feel free to add black beans to turn this into black bean burritos with lentils and potatoes recipe. This is a great way to add even more protein to this easy recipe.
Can I use sweet potatoes?
Sweet potatoes would taste great in this recipe. Simply replace the russet potatoes in the sauté pan, and you are good to go!
What to serve with lentil potato wraps:
- Lime juice
- Dice red onion
- Fresh cilantro
- Hot sauce
- Vegan sour cream or coconut cream sauce
- Green onion
- Ripe avocado
More protein options:
Feel free to add in some cooked and diced chicken breasts to this and work them into the lentil mixture before adding them to the warm tortilla.
Spice up this recipe:
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.
More meatless recipes:
- Skillet Tortellini with Spinach – Meatless Monday Meal
- Spanish Rice with Pinto Beans
- One Pot Orzo with Vegetables
- Slow Cooker Enchilada Quinoa
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.