Lentil Burritos with Potatoes
These hearty lentil burritos are filled with seasoned lentils and tender potatoes for a budget-friendly, vegetarian meal the whole family will love. Easy to make ahead, freezer-friendly, and perfect for busy weeknights or meal prep lunches.
Servings: 5
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
Calories: 474kcal | Carbohydrates: 81g | Protein: 20g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 460mg | Potassium: 1056mg | Fiber: 18g | Sugar: 4g | Vitamin A: 19IU | Vitamin C: 10mg | Calcium: 139mg | Iron: 7mg
