Go Back

Loaded Lentil Burritos

These loaded lentil burritos make for a simple and delicous meal. Customize them to your liking with your favorite vegetables and pack them with a vegan lentil meat. You'll get a nutritious vegetable-packed burrito with a fiber-rich plant protein.
Course Main Course
Cuisine vegetarian
Prep Time 15 minutes
Total Time 15 minutes
Servings 4


  • 4 12" whole grain tortillas
  • 1 batch lentil taco meat

Simple Guacamole

  • 1 large avocado
  • Juice of 1/2 lime
  • Cilantro to taste, chopped
  • Pinch of salt

Suggested Fillings

  • Bell pepper, sliced or diced
  • Red onion, sliced or diced
  • Green onions
  • Tomatoes, diced
  • Salsa
  • Leafy greens of choice
  • Plain Greek yogurt or sour cream


  • If you don't have it ready yet, prepare the lentil taco meat.
  • Prepare the simple guacamole. In a small bowl, mash the avocado. Add the lime juice, chopped cilantro to taste and salt. Set aside.
  • Assemble the burritos: Add the guacamole and the lentil taco meat to the flour tortillas. Add other fillings of choice in each burrito. Wrap and serve or fry in a skillet before serving. 


The simple guacamole is not a traditional guacamole. Feel free to make your own guacamole or use store bought. Alternatively, you can just use diced avocado.
I use this recipe for the lentil taco meat. You can make it in advance and reheated it on a skillet with a drizzle of oil for a make-ahead option.
I like to sauté the onion and bell pepper. I use sliced red onion and a red bell pepper and sauté them in a skillet with oil until lightly tender and fragrant. 
Roasted sweet potatoes are also delicious in these burritos. Dice a sweet potato, drizzle with oil and sprinkle with salt to taste. Roast it at 400F for approximately 30 minutes until tender and golden.
For a gluten-free option, use corn tortillas or gluten-free tortillas. For a vegan option, omit the sour cream/yogurt or use vegan sour cream.