Lentil Veggie Breakfast Burrito
A savory handheld vegan breakfast burrito packed with lentils, potatoes, sautéed vegetables, and bright salsa.
- breakfast
- burrito
- Dairy-Free
- high-protein
- lentils
- meal-prep
- plant-based
- Vegan
Shopping options
Check ingredients to include themPackage used · most used first
Red bell pepper, diced · 1 Count
Fresh Red Hothouse Bell Pepper
100%
Details
Yukon Gold potatoes, cut into 1/2-inch cubes · 12 Ounce
Yukon Gold Potatoes
75%
Details
Whole-wheat tortillas, 10-inch burrito-size · 4 Count
Mission Carb Balance Burrito Size Whole Wheat Flour Tortillas
67%
Details
Cooked brown lentils, rinsed and drained · 2 Cup
Simple Truth Organic® Low Sodium Lentils
61%
Details
Baby spinach, chopped · 2 Cup
Simple Truth Organic® Baby Spinach
43%
Details
Chunky mild salsa · 0.75 Cup
Kroger® Thick & Chunky Mild Salsa
40%
Details
Yellow onion, diced · 2.65 Ounce
Kroger® Yellow Onion 3 lb Bag
6%
Details
Ground cumin · 1 Teaspoon
Kroger® Ground Cumin Shaker
5%
Details
Olive oil · 1 Tablespoon
Kroger® Extra Virgin Olive Oil
3%
Details
Smoked paprika · 0.5 Teaspoon
McCormick Smoked Paprika
2%
Details
Salt · 0.5 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- Yukon Gold potatoes-12 oz
- yellow onion-2 2/3 cups
- cooked brown lentils-2 cups
- red bell pepper-1 medium
- baby spinach-2 cups
- chunky mild salsa-3/4 cup
- olive oil-1 tablespoon
- ground cumin-1 teaspoon
- salt-1/2 teaspoon
- smoked paprika-1/2 teaspoon
- whole-wheat tortillas-4 tortilla
Cut the potatoes, dice the onion and bell pepper, chop the spinach, and rinse and drain the cooked lentils.
Wash hands, produce, cutting board, and knife before prep.
Keep fingers tucked away from the chef’s knife while cutting and chopping.
Heat olive oil in the skillet over medium heat. Add potatoes and 1/4 teaspoon salt, then cover and cook for 8 to 10 minutes, stirring occasionally, until fork-tender and lightly browned.
Cook potatoes until fully fork-tender so the filling is safe and easy to eat.
Add onion and bell pepper. Sauté for 4 minutes until softened, then stir in cumin and smoked paprika and toast for 30 seconds until fragrant.
Stir in lentils and salsa. Simmer for 3 to 4 minutes until the mixture is thick, not watery, then lightly mash with a fork to make a sturdy filling.
Keep the filling thick to prevent hot salsa from leaking while eating.
Fold in spinach and remaining salt. Cook for 1 minute until just wilted, then transfer the filling to a bowl and wipe the skillet clean.
Warm the tortillas in the dry skillet for 15 to 20 seconds per side, until flexible. Divide the filling among them, leaving a 2-inch folding border. Fold in the sides and roll tightly; serve filling that will not fit comfortably alongside.
Place burritos seam-side down in the skillet. Toast for 1 to 2 minutes per side until sealed and lightly crisp.
For meal prep, put burritos and extra filling in shallow containers and refrigerate promptly at 40°F (4°C) or below, within two hours of cooking or one hour above 90°F (32°C). Once chilled, wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator. Unwrap and reheat each center and extra filling to 165°F (74°C); never microwave foil.
Refrigerate cooked burritos within 2 hours and eat refrigerated leftovers within 4 days.
Do not heat aluminum foil in a microwave.
How did it turn out?
Rating and review tools are unavailable right now.