Lentil Burritos Recipe

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"I'm constantly trying to incorporate healthy but tasty meals into our menu," writes Pam Masters of Derby, Kansas. "Both kids and adults love these mildly spiced burritos that combine filling lentils with crisp zucchini."
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 8 servings


  • 2 cups water
  • 1 cup dried lentils
  • 2 tablespoons dried minced onion
  • 1/2 teaspoon dried minced garlic
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon hot pepper sauce
  • 1 small zucchini, chopped
  • 1 cup taco sauce
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 8 fat-free flour tortillas (8 inches)

Nutritional Facts

1 each: 237 calories, 3g fat (0 saturated fat), 7mg cholesterol, 608mg sodium, 40g carbohydrate (0 sugars, 0 fiber), 13g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable.


  1. In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until lentils are tender. Drain if necessary.
  2. Stir in the zucchini, taco sauce and cheese. Place about 1/2 cupfuls down the center of each tortilla. Fold sides and ends over filling and roll up. Yield: 8 burritos.
Originally published as Lentil Burritos in Quick Cooking March/April 1999, p17

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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smagal User ID: 5715837 19887
Reviewed Jul. 15, 2014

"It was okay, considering that it is healthy and cheap, but I think I would rather just have a normal taco or burrito"

candeyacid User ID: 3851879 28483
Reviewed Sep. 8, 2011

"This a great idea for a healthy lunch. I didn't have taco sauce so I used salsa instead and I topped the finished burrito with cheddar, extra salsa and hot sauce. Also plain yogurt might taste good on top."

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