Lentil and Plantain Vegetarian Burrito

Name: Lentil and Plantain Vegetarian Burrito
Prep time: 45 min
Cook time: 45 min
Ingredients: 1 cup red or brown dry lentils; 1 (7 oz) can chipotle peppers in adobo; 2 cloves garlic; 1/2 sweet onion (white or Spanish onion); 1 T cumin powder; 1 T garam masala; salt and pepper to taste; 2 yellow plantains; 10 10" flour tortillas; 4 T olive oil

Hope everyone is doing well during this unusual time. I don’t know about you, but we’ve had some extra time to cook at home recently. After a week of self-quarantine, we were in the mood for something to spice things up. So, we made this vegetarian burrito recipe with delightful flavors packed into the filling.

A fun twist on a typical taco night, this recipe changes up the usual ground beef and cheddar tacos that adorn families tables on Tuesday nights. We modified the recipe featured in chef Shay’s original video, so feel free to take similar liberties finishing your taco. For example, you can finish with a dollop of créme fraîche or some fresh baby kale. This is one of our go to favorites when we need a guilt free Mexican fix.

If you’re a bit skeptical, I understand. The first time the chef said he was making a lentil and plantain burrito, I was certain it was going to be unappetizing. But, I was pleasantly surprised by this sweet and spicy vegetarian burrito. They are so delicious, and pretty easy to make at home!

featured

5/5

5 servings

45 mins

Ingredients

1 cup red or brown dry lentils

1 (7 oz) can chipotle peppers in adobo

2 cloves garlic

1/2 sweet onion (white or Spanish onion)

1 T cumin powder

1 T garam masala

salt and pepper to taste

2 yellow plantains

10 10″ flour tortillas

4 T olive oil

Instructions

Mince garlic and onions. Pour jar of peppers in a blender and then fill tin with water and pour in about 2 tins worth of water. Puree until smooth.

In medium saucepan, heat 2 T olive oil. Add onions and garlic and sweat until translucent. Add 1 cup lentils, cumin, and garam masala. Toast until aroma develops, approximately 5-10 minutes. Add chipotle pepper puree. Reduce heat to low and cover. Simmer for about 25 minutes or until lentils are tender.

Peel and slice plantains about 1/4 inch thick. I sliced them on a bias for longer slices.

Heat 2 T olive oil in saute pan over medium heat. Once warm, transfer plantain slices in an even layer over hot pan. Sear until golden on both sides. This will take approximately 5 minutes per side.

In a medium saute pan, toast tortillas until malleable (not brown). Once they are warm, assembly for the burritos goes as follows: Place approximately 3 T lentils in a horizontal line at the base of the tortilla. Place 2 slices fried plantains. To roll and seal, fold in the sides of the tortilla. Then from the bottom up, roll up until the tortilla looks like a burrito.

To seal burrito, heat a medium saute pan to medium heat. Then place your burrito fold side down into hot pan. Weigh down with a spatula to seal for about 60 seconds. Then flip and brown the other side for 60 seconds as well. Assemble and seal all your burritos and serve hot.