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Spicy Lentil & Sundried Tomato Burritos

Updated: Jul 15, 2023

One thing (of many) that I really love about eating a plant-based diet is that I get to eat a lot of food! For lunch today, I had a craving for something like comfort food while also checking off as much as possible from my nutrient-dense list. A quick glance in my fridge and pantry, and off I went!

These burritos are super easy and fun to make as a quick lunch or dinner entree. I used spinach flat-bread to make mine, but any style of soft tortilla will do as well. I was out of avocados today, but that definitely worked in my favor! As a big fan of the flavor and "meatiness" of sundried tomatoes, I happened to have an unopened package of them in my pantry. Substituting those savory treats in place of avocados was a winning choice.

I use Italian-style lentils, but regular brown lentils will work just fine. To save time, I often use Old El Paso or Ortega taco seasoning in a pinch, but you can also add your own spices of chili powder, onion powder, turmeric and cumin to taste. I wrapped a few extra burritos for Art and put them in the fridge for later. He devoured them when he came home from work. Hope you enjoy these as much as we did!


- 4 spinach flat-breads or large flour tortillas

- 1 cup vegetable stock or broth

- 1/2 small red onion, diced

- 1 packet taco seasoning

- 1 - 15 oz can lentils, rinsed and drained

- 1 cup meatless crumbles (optional) - I use Gardein brand

- 2 Roma tomatoes, diced or cut into very small wedges

- 1/4 to 1/2 cup sundried tomatoes

- 1/2 cup medium or spicy salsa

- (Optional) - 4 tsp jalapenos, seeded and diced


  1. In an oven-safe covered bowl, warm flat-bread or tortillas at 300F while you prepare the burrito filling. (To keep them moist while warming, first lightly splash each one with a small amount of water, then stack them on top of each other, and cover the dish while it's in the oven).

  2. In a large skillet, heat the vegetable stock and add the onions and taco seasoning. Mix well and sautee the onions for 1-2 minutes. Add the lentils and optional "meat" crumbles. Simmer on low for about 5 minutes. Add additional veggie stock if mixture begins to stick.

  3. When burrito filling is hot, remove from heat and lay the flat-bread or tortillas on plates.

  4. Place a large spoonful of filling across each flat-bread or tortilla, add a few diced tomatoes and a drizzle of salsa. Add a small handful of sundried tomatoes across the top of the filling. If desired add a sprinkle of diced jalapenos for extra heat.

  5. Fold in the sides of your burrito, and then roll it to close, leaving it seam-side down on the plate. The heat from the mixture will help to seal it closed.

  6. Serve with corn on the cob and a green salad if desired.



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