Simple, yet special, recipes for the home chef.

The Big Ol’ Lentil Burrito

The Big Ol' Lentil Burrito - A meatless but filling burrito filled with lentils and sweet potatoes, and topped with a creamy yogurt sauce. |

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.

The Big Ol' Lentil Burrito - A meatless but filling burrito filled with lentils and sweet potatoes, and topped with a creamy yogurt sauce. |

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.

The Big Ol' Lentil Burrito - A meatless but filling burrito filled with lentils and sweet potatoes, and topped with a creamy yogurt sauce. |

For more information on The United Dairy Industry of Michigan, be sure to check out them out on Pinterest and Facebook.

The Big Ol’ Lentil Burrito

Yield: 4 servings


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Meanwhile, make Coriander Yogurt Sauce: In small bowl, stir together yogurt and chutney.
  6. Serve burritos with yogurt sauce and desired garnishes.

Making one of my recipes? Please let me know by sharing a photo on my Facebook page, or uploading to Instagram or Twitter with the tag #foxeslovelemons. It would make my day!

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 photography. All opinions are 100% my own.


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12 Responses to “The Big Ol’ Lentil Burrito”

  1. The Hubs — March 19, 2014 at 11:01 am

    I can attest to the fact that a hungry husband can eat a full one. They are soooooo good and surprisingly filling.


  2. Marjory @ Dinner-Mom — March 19, 2014 at 8:08 pm

    Perfect for a Meatless Monday! They are oozing with so much flavor.


  3. Hannah Rounds — March 19, 2014 at 8:56 pm

    I was planning to make black bean and sweet potato tacos tomorrow, but the black beans in my fridge went bad (how did this happen, I don’t know.) Looks like I will be giving this a try tomorrow. Thanks for the suggestion.


  4. Lori | Foxes Love Lemons — March 20, 2014 at 9:35 am

    Haha – black beans have gone bad in my fridge, too. Just once – but they grew mold! It was so gross. They were hidden in the back behind other stuff, otherwise this never would have happened, as I’m a black bean fanatic! Hope you enjoy these burritos!


  5. Lori | Foxes Love Lemons — March 20, 2014 at 9:36 am

    Thanks Marjory! That coriander chutney, if you can find it, has SO much flavor on it’s own. I love that stuff.


  6. BabyJune — March 21, 2014 at 9:03 am

    Um…lentils + burritos? That’s pretty awesome. I think I know what I’m making for dinner. 🙂 I’m glad I stumbled upon your website, the cauliflower steaks from the index look delish.


  7. Nancy — March 21, 2014 at 12:50 pm

    Hmmm…the Husband’s not a fan of sweet potatoes or lentils but if I make these big ol’ burritos, maybe I can trick him into eating and enjoying them! This looks delicious! I love that they’re meat free but still uber filling.


  8. Lori | Foxes Love Lemons — March 22, 2014 at 2:29 pm

    Thanks Nancy! I’m not sure this burrito will win over somebody who isn’t a fan of sweet potatoes OR lentils, but you could try! Or…use brown rice and black beans or something?


  9. Lori | Foxes Love Lemons — March 22, 2014 at 2:29 pm

    Thanks so much, BabyJune! Glad you’re here!


  10. Sarah — May 2, 2015 at 2:52 pm

    Can these be frozen? If so, do you have tips or recommendations? These burritos are very good but I can’t eat the whole batch by myself.


    • Lori Yates replied: — May 4th, 2015 @ 10:11 am

      Hi Sarah! Absolutely – I’ve tried freezing these, and they’ve been pretty good. I wrap them individually in foil then place in a freezer bag to freeze. To warm them, I would recommend leaving them wrapped in foil and baking them in a 350 degree oven until they’re warm. Or, you could take the foil off and microwave them. Hope that helps!


  11. Liz — January 25, 2016 at 10:18 pm

    Thank you for the nice recipe.


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