Lentil Burrito


  • 1 tablespoon of vegetable oil.
  • 2 cups of lentils, cooked.
  • 2 carrots, julienne.
  • 1 tomato, julienne.
  • ¼ red onion, julienne.
  • 1 teaspoon of Mex – Can Seasoning
  • 100 g baby spinach.
  • 4 burrito sized flour tortillas (large).
25 minutes
4 servings
Main Dish


How to prepare:

  1. Heat the oil and sauté the lentils with the carrot, tomato and onion; stirring constantly until tender.
  2. Add the Mex-Can Seasoning and bring to a simmer for a few more minutes until it’s done.
  3. Divide the spinach on each tortilla along with a portion of the lentil filling. Fold to assemble each burrito.
  4. Heat each burrito on a griddle or pan without oil until the tortillas are golden brown on all sides. Serve with the Mex-Can Chipotle sauce.

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