Lentil Walnut Meat Grilled Burritos
These Lentil Walnut Meat Grilled Burritos are a satisfying twist on a vegetarian burrito! Freeze them in advance for a quick weeknight meal!
Ingredients
- 6 whole wheat tortillas
- 2 cups cooked green lentils, (I like to use Trader Joe’s precooked lentils)
- 1 cup walnuts
- ½ teaspoon cumin
- ½ teaspoon taco seasoning
- 3 tablespoons coconut aminos
- 1 cup cooked brown rice
- 1 1/2 cups shredded cheddar cheese
- 1 tablespoon olive oil
Instructions
- In a food processor, pulse all ingredients (except for the cheese, brown rice, and olive oil) a few times until mostly smooth. I like to keep mine slightly chunky.
- Assemble the burritos by spreading a few tablespoons of the lentil mixture in the middle of a tortilla, followed by the rice, cheese, and any other toppings you choose. Note: If you are planning to freeze the burritos, I would recommend omitting lettuce and avocado as they do not reheat well.
- Repeat for the rest of the burritos.
- Heat a griddle or large pan over medium heat and add olive oil.
- Grill the burritos for approximately 5 minutes on the first side or until golden brown. Flip and grill the other side for approximately 2 more minutes.
Notes
Topping Suggestions: Red bell pepper, salsa, avocado, greek yogurt or sour cream, red onion, shredded romaine lettuce
Don’t have coconut aminos? Use soy sauce instead!
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