Lentil Veggie Breakfast Burrito

Ingredients

• 12 Ounce Yukon Gold potatoes, cut into 1/2-inch cubes - 12 ounces (340 g), Cut into 1/2-inch cubes; metric equivalent listed as 340 g.
• 1 Tablespoon Olive oil - 1 tablespoon (15 ml), Metric equivalent listed as 15 ml.
• 0.5 Cup Yellow onion, diced - 1/2 cup (75 g), Metric equivalent listed as 75 g.
• 1 Count Red bell pepper, diced - 1 medium (150 g), Metric equivalent listed as 150 g.
• 0.5 Teaspoon Salt - 1/2 teaspoon (3 g), Use 1/4 teaspoon with the potatoes and the remaining salt with the spinach; metric equivalent listed as 3 g.
• 1 Teaspoon Ground cumin - 1 teaspoon (2 g), Metric equivalent listed as 2 g.
• 0.5 Teaspoon Smoked paprika - 1/2 teaspoon (1 g), Metric equivalent listed as 1 g.
• 2 Cup Cooked brown lentils, rinsed and drained - 2 cups (340 g), Metric equivalent listed as 340 g.
• 0.75 Cup Chunky mild salsa - 3/4 cup (180 ml), Metric equivalent listed as 180 ml.
• 2 Cup Baby spinach, chopped - 2 cups (60 g), Metric equivalent listed as 60 g.
• 4 Count Whole-wheat tortillas, 10-inch burrito-size - 4 tortillas (280 g), 10-inch burrito-size tortillas; total metric weight listed as 280 g.

Instructions

1. Prepare vegetables and lentils

   1. *Cut the potatoes*, dice the onion and bell pepper, *chop the spinach*, and rinse and drain the cooked lentils.

2. Cook the potatoes

   2. 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.

3. Sauté vegetables and spices

   3. 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.

4. Make the lentil filling

   4. 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*.

5. Wilt spinach

   5. 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.

6. Warm and roll burritos

   6. 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*.

7. Toast burritos

   7. Place burritos seam-side down in the skillet. *Toast for 1 to 2 minutes per side* until *sealed and lightly crisp*.

8. Cool, wrap, freeze, and reheat

   8. 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*.