The Big Ol’ Lentil Burrito
For a short time during culinary school, I had a part-time job at the “gourmet prepared foods” counter of a local grocery store. It was the type of place that charged $19.99/pound for cooked chicken breasts sprinkled with spices. Insane, I know. The two most popular items were mini turkey meatloaves and lentil burritos. Which mean that all day long, my shift basically involved people leaning over the counter and asking “Ya guys got any lentil burritos?”.
It’s true, they were a crowd-pleasing meatless but filling meal. But I knew I didn’t need to pay $7.95 for each one – I could make a version of them at home for just a fraction of that price (about $1.90 per burrito), as they’re made with totally affordable ingredients. Because they’re full of good-for-you things like lentils and sweet potatoes, I like to make them sort of gigantic, ala everybody’s favorite Mexican chain restaurant. Hungry husbands can eat them all, others can eat half and save the other half for lunch the next day.
When it comes to affordable and nutritious meals like this, dairy foods provide great nutritional bang for your buck. That’s why I’m teaming up with The United Dairy Industry of Michigan, which represents Michigan’s hardworking dairy farm families. These farms provide fresh milk, cheese and yogurt, which are excellent sources of protein as well as nine essential nutrients. To add some wholesome nutrition to these Big Ol’ Lentil Burritos, I’ve sprinkled a handful of cheese into each one and topped them with a healthy yogurt sauce.
- For the Big Ol' Lentil Burritos:
- 1-1/2 tablespoons olive oil
- 1 large sweet potato, peeled and cut into 1/2-inch cubes
- 1/2 medium red onion, chopped
- 2-1/2 cups water
- 3/4 cup brown lentils, rinsed and picked through
- 1 teaspoon curry powder
- 1/2 teaspoon kosher salt
- 2 cups packed baby spinach
- 1 cup thick and chunky salsa
- 4 (10-inch) flour tortillas
- 1/2 cup shredded Monterey Jack cheese
- Nonstick cooking spray
- For the Coriander Yogurt Sauce:
- 1 cup plain yogurt
- 3 tablespoons coriander chutney (this can be found in the Indian section of most grocery stores)
- For the Garnishes (Optional):
- Chopped Red Onion
- Fresh Cilantro
- Hot Sauce
- In medium saucepot, heat oil over medium-high heat. Add sweet potato and onion; cook 5 minutes, stirring frequently. Add water, lentils, curry powder and salt; heat to boiling. Reduce heat to medium-low; cook uncovered 25 to 30 minutes or until lentils are tender, adding more water if necessary.
- Let lentil mixture cool slightly; drain off any excess liquid (do this really well - you don't want any extra moisture in this mixture). Stir in spinach and salsa and drain off excess liquid once more, if necessary.
- Spoon 1-1/4 cups lentil mixture into center of each tortilla; sprinkle each with 2 tablespoons cheese. Roll up tortillas over filling, folding in ends if desired.
- Preheat oven to 350 degrees F. Heat griddle or large nonstick skillet over medium heat. Lightly spray with nonstick spray, then add burritos, in batches if necessary, and cook 3 to 4 minutes per side or until golden brown. Transfer burritos to rimmed baking pan and bake 15 minutes or until heated through.
- Meanwhile, make Coriander Yogurt Sauce: In small bowl, stir together yogurt and chutney.
- Serve burritos with yogurt sauce and desired garnishes.
Disclosure: This is a sponsored post written by me on behalf of The United Dairy Industry of Michigan. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food writing. All opinions are 100% my own.