32m$12.24Lentil Veggie Breakfast Burrito
A savory handheld vegan breakfast burrito packed with lentils, potatoes, sautéed vegetables, and bright salsa.
- Energy
- 354 calories per serving
- Protein
- 17.9 g per serving
- Carbs
- 76.4 g per serving
- Fat
- 7.4 g per serving
- Sodium
- 1324 mg per serving
Shopping options
Olive oil
1 Tablespoon
Kroger® Extra Virgin Olive Oil
3%
Smoked paprika
0.5 Teaspoon
Spice Islands Smoked Paprika, 2.1 oz
2%
Whole-wheat tortillas, 10-inch burrito-size
4 Count
Mission Carb Balance Burrito Size Whole Wheat Flour Tortillas
67%
Yellow onion, diced
2.65 Ounce
Kroger® Yellow Onion 3 lb Bag
6%
Ground cumin
1 Teaspoon
Kroger® Ground Cumin Shaker
5%
Baby spinach, chopped
2 Cup
Simple Truth Organic® Baby Spinach
43%
Chunky mild salsa
0.75 Cup
Kroger® Thick & Chunky Mild Salsa
40%
Red bell pepper, diced
1 Count
Organic Fresh Red Bell Pepper
100%
Salt
0.5 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
0%
Yukon Gold potatoes, cut into 1/2-inch cubes
12 Ounce
Yukon Gold Potatoes
75%
Cooked brown lentils, rinsed and drained
2 Cup
Simple Truth Organic® Low Sodium Lentils
61%
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- Yukon Gold potatoes-12 oz
- yellow onion-2.65 cups
- cooked brown lentils-2 cups
- red bell pepper-1 medium
- baby spinach-2 cups
- chunky mild salsa-0.75 cups
- olive oil-1 tbsp
- ground cumin-1 tsp
- salt-0.5 tsp
- smoked paprika-0.5 tsp
- 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 tortillas in the dry skillet for 15 to 20 seconds per side until soft and flexible. Divide filling among tortillas, leaving a 2-inch border, then fold in the sides and roll tightly.
Place burritos seam-side down in the skillet. Toast for 1 to 2 minutes per side until sealed and lightly crisp.
For meal prep, cool burritos completely, wrap each tightly in parchment and foil, and freeze for up to 2 months. Thaw overnight, unwrap, and reheat in a covered skillet until steaming hot throughout.
Refrigerate cooked burritos within 2 hours and eat refrigerated leftovers within 4 days.
Do not heat aluminum foil in a microwave.
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