Vegan Burrito Recipe with Lentils

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Made with lentils, beans, and spices. This may be the best vegan chili you have ever tasted inside a burrito! If you have a slow cooker, you can use it for this recipe. If you do not have a slow cooker, no worries you can use the oven as your slow cooker and get the same result. A spicy chili stew with a bite wrapped in a delicious tortilla. So, are you ready to learn how to make this vegan burrito recipe with lentils? Let’s get started!

What You Need For This Recipe

To make this burrito recipe you need an extensive list of ingredients but when you put it all together it is so worth it. Make certain you get the following ingredients for this recipe:

• Chia tortilla wraps or flour tortillas
• Olive oil
• Lentils
• Kidney beans
• Red bell pepper
• Orange bell pepper diced
• Onion
• Garlic
• Jalapeños
• Oregano
• Cumin powder
• Paprika powder
• Cayenne powder
• Tomato sauce
• Vegetable stock cube
• Cooked Basmati rice
• Green beans

Note that the full ingredients list, including measurements, can be found in the recipe card below.

How To Make Vegan Burrito Recipe With Lentils

1. To make this recipe, heat an enamel pan to heat the olive oil. Add the bell peppers and onion. Stir until soft and translucent before adding the minced garlic.
2. Stir thoroughly to let the garlic flavor the onion and oil. Then add the sliced jalapeños and stir before adding the kidney beans and lentils.
3. Add all the spices oregano, cumin powder, and cayenne pepper. Stir to combine and tet the beans to get warm.
4. Now it is time to add the tomato sauce to the pan and stir it through the bean mixture. Crumble the vegetable stock cube in the pan and add the water.
5. While you preheat your oven to 470℉/243℃ let the vegan chili simmer. Put the pan with a closed lid in the oven for 65-70 minutes.
6. In meanwhile cook the basmati rice and green beans for 15 minutes. When the lentil chili stew is done take a tortilla wrap and add some rice, green beans, and Chili.
7. Fold the tortilla into a burrito and you are ready to serve your dinner. The jalapeño and the cayenne powder give this recipe some fire, while the lentils and kidney beans give it a bite.
8. With some Basmati rice, and green beans inside tortilla wraps you have one amazing burrito.

Vegan Burrito Recipe

You can make this recipe in a slow cooker or an Instant Pot. This is one of those set-and-forget recipes. It tastes amazing even if you are a meat lover you have to try these burritos.

If you do not have a slow cooker or multi-cooker like an Instant Pot or Crockpot no worries.

You can easily simulate a slow cooker in the oven. It is amazing to see what happens when you put a pan in the oven and let it simmer for an hour.

What is very important if you want to slow cook in the oven is to put a lid on your pan. This way all the moisture will be trapped inside the pot which will help cook the ingredients but not dry out.

Slow Cooker Instructions

If you want to make this bean stew in the slow cooker like an Instant Pot or Crockpot you have two options:

• High – either you can set it on HIGH for 2 hours
• Low – or set it on LOW for 4 hours

Can You Make Vegan Burritos Ahead Of Time?

Yes, you can make the bean stew a day ahead of time. It will taste even better if you make it a day ahead and store it in the fridge.

The flavors of the spices and the jalapeño will infuse the beans and give more taste. You can also make the rice a day in advance and store it in the fridge in an airtight container. Warm it through properly before you assemble the burrito.

You can also assemble the whole burrito wrap it in tin foil and store it in the fridge.

You can eat this either warm or cold. Warm them in the oven at 350℉/175℃ for 10 minutes. Keep them wrapped in tin foil to prevent the tortilla from drying out.

Are Vegan Burritos Freezer Friendly?

Yes, these burritos are very freezer-friendly. As long as you wrap them in tin foil or put them in a freezer-friendly food container you can keep them for up to 2 months.

When you want to warm them let them thaw first still wrapped in the tin foil and heat them in the oven at 350℉/175℃ for 10 minutes.

Just like with the refrigerated ones keep them wrapped in tin foil when you warm them to prevent them from drying out.

More Burrito Recipes

If you love burritos then you will love these burrito recipes as well. Take a look:

• How to make a burrito bowl
• Breakfast burrito
• Tempeh burrito
• Enchilada turkey burrito bowl
• Classic beef burrito with Mexican rice
• Chicken burrito bowl
• Burrito seasoning

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Vegan Lentil Chili Stew Burrito

Mireille

Serves: 2 Prep Time: 10 minutes Cooking Time: 70 minutes

This vegan burrito recipe is the best. Slow-cooked to give the stew great flavor and taste. Wrap up in soft tortillas and serve for dinner.

Ingredients

• 2 soft tortilla wraps
• 3 tablespoons of olive oil
• 1 cup lentils
• 1 cup kidney
• ½ red bell pepper diced
• ½ orange bell pepper diced
• 1 onion diced
• 2 cloves of garlic
• ½ jalapeno sliced
• 2 tablespoons of oregano
• 1 teaspoon of cumin powder
• 1 teaspoon of paprika powder
• ¼ teaspoon of cayenne powder
• 1 cup of tomato sauce
• ½ vegetable stock cube
• 1 cup of water (more if required)
• 2 cups of cooked Basmati rice
• 2 cups of green beans

Instructions

1. Heat olive oil and pan-fry bell peppers, onion, and garlic
2. Add kidney beans and lentils. Then add the tomato sauce
3. Stir the vegetable stock cube in the chili before adding water
4. Then add all the sliced jalapeno and spices to the chili stew
5. Preheat oven at 470℉/225℃ and put the pan in the oven for 65-70 minutes
6. Cook the basmati and green beans in 15 minutes
7. Now take a tortilla wrap then add rice, green beans, and bean chili. Fold into a burrito.
8. Ready to server

Click To Play Recipe Video

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Nutrition facts

Calories: 835; Fat: 26.7g; Carbs: 123.2g; Protein: 29.5g;

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