The Best Ultimate Vegan Lentil Black Bean Burrito Ever

Since becoming plant-based, I have enjoyed a variety of burritos. In fact, the best vegan lentil burritos I have ever eaten, other than in my home, was in Newport Beach, California. Of course, I have tried to replicate the infamous California burrito many times to no avail. But, after many attempts, and I finally mastered the best ultimate black bean lentil burritos ever!

Throughout my quest for the ultimate burrito, the key was simplicity. Although I mastered the filling, my problem was with the sauce and flavor combination.

Once I mastered the combination, the rest was a breeze. Using my Skinny Nacho Cheese Sauce, a nut-free avocado cilantro lime dressing, and simple Sriracha, the sauce combination came together. 

THE SKINNY NACHO CHEESE SAUCE IS ALL PLANT-BASED WITHOUT ANY NUTS 

Although I love savory food, I managed to maintain my health goal by not using any oil and making my cheese from potatoes and carrots. Without a doubt, this is the best Skinny Nacho Cheese Sauce for a variety of recipes.

• Vegan Cream of Broccoli Soup
• Vegan Guilt-Free Potato Nachos A Game Day Treat!
• Tater Tot Nachos
• Vegan Breakfast Burrito
• Easy Cheesy No Oil Hash Brown Casserole
• Skinny & Cheesy; Spinach Artichoke Dip; Fat-Free and Fabulous

WHAT VEGETABLES ARE IN THE VEGAN LENTIL BURRITOS RECIPE?

First, I used my favorite vegetable chopper to chop the vegetables using a small blade. Because I wanted my vegetables diced small, I used the chopper so I could save time. 

• Garlic
• White onion
• Red Bell Pepper
• Jalapeno 

Once the vegetables are diced small, I saute them first BEFORE adding any of the other ingredients.

WHAT ELSE IS IN THE LENTIL BURRITO FILLING? 

To make a hearty and tasty filling, the lentil burrito needs to be cooked in stages or steps to get thick and delicious. 

THE BURRITO FILLING:

• 2 cups cooked lentils Brown or Green Lentils ( or 1 bag BOCCA Crumbles)
• 1 can black beans drained and rinsed (or pinto beans)
• 1 white onion, diced
• 2 cloves minced garlic
• 1 packet Chili Seasoning Packet
• 1 can Organic Fire Roasted Tomatoes
• 1 Red bell pepper, diced
• 1 Jalapeno, diced (leave seeds in for mega spice; remove seeds if you prefer a more mild flavor)

After the garlic, onions, and jalapenos are cooked, add the cooked lentils (or alternative meat of choice). Then add the tomatoes and chili seasoning. 

Next, add the black beans (pr pinto beans) and heat them together. As the moisture from the vegetable dissipates, the mixture will become thicker. Then, remove the heat. 

Although my Cuisinart Panini Maker is my favorite sandwich maker, you can also grill your burrito on the stovetop in a pan or an outdoor grill. The Lentil burrito is one of those purposes. A crunchy burrito is perfect for maintaining the burrito structure while assuring it doesn't get soggy. No one likes a soggy burrito.

HOW TO FILL AND ROLL THE LENTIL BURRITOS FOR GRILLING

• Lay the burrito on a flat surface
• Place the filling in the middle.
• Then, tuck in the top and roll tightly, keeping the filling inside the tortilla.

Next, drizzle with some additional cheese sauce; it's made of veggies, after all. 

As I said, I prefer my Cuisinart Panini Maker, but a skillet works just as well. If using a  Cuisinart Panini Maker, preheat to medium heat, place the burritos directly on the grill surface and close the top. 

Depending on your choice of cooking methods, it takes approximately 10 minutes on each side. If you plan to use a skillet, heat to medium-low, and often check, as the stovetop method is quicker. 

WHAT IS IN THE SECRET SAUCES FOR THE LENTIL BURRITO?

AVOCADO LIME SAUCE:

• 1 Avocado
• ½ cup, tightly packed Cilantro
• 4 Tablespoons Lime Juice
• ½ cup Water

NACHO CHEESE SAUCE

PICO DE GALLO:

• 12, sliced Grape Tomatoes
• 1, diced Red Onion
• 2 tablespoons Lime Juice
• ¼ cup Cilantro, chopped
• 2, deseeded, sliced Jalapeno

Since the presentation is important, I put the avocado dressing in a plastic squeeze bottle to drizzle the sauces. On the other hand, the cheese sauce went in a glass dressing dispenser because of its temperature. The Sriracha is self-explanatory; drizzle with ease. We love it hot but use it sparingly if you are new to the hot experience.

My husband LOVED this burrito. He said nothing during dinner because he ate diligently without a word. All I heard was, "Oh my God, this is good." That is how you convert a carnivore into a happy vegan. Print and share this amazing Vegan Lentil Burritos Recipe. 

DO YOU LOVE MEXICAN FOOD AS MUCH AS  I DO? CHECK OUT THESE RECIPES...

• Vegan Chili Recipe
• Mexican Lasagna
• Mexican Street Corn & Vegan!
• Tortilla Soup
• Vegan Enchiladas
• Green Plant-Based Potato and Kale Enchiladas
• White Bean Chili
• Crockpot Butternut Squash Pinto Bean Chili
• Chili & Cheese Dip
• Chili and Lime Roasted Red Potatoes
• Three-Bean Mega Veggie Chili
• Tater Tot Nachos
• Mushroom & Chorizo Tacos
• Roasted Cauliflower Tacos with Avocado-Cilantro Cream

The Best Ultimate Vegan Lentil Black Bean Burrito Ever

Kathy Carmichael

Lentils, black beans, and vegetables fills this spinach tortilla grilled to perfection topped with avocado, cilantro lime sauce, vegan nacho cheese, and Sriracha to create the ultimate burrito. Served with pico de gallo and crisp lettuce. UNBELIEVABLE!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Entrees

Cuisine Mexican

Servings 4 Burritos

Calories 575 kcal

Ingredients

  

1x2x3x

The Burrito Filling:

• ▢ 2 cups cooked lentils (brown or green) ( or 1 bag BOCCA Crumbles)
• ▢ 1 can Black Beans (or pinto beans) drained and rinsed
• ▢ 1 white onion diced
• ▢ 2 cloves Garlic minced
• ▢ 1 packet Chili Seasoning
• ▢ 1 can Organic Fire Roasted Tomatoes
• ▢ 1 red bell pepper diced
• ▢ 1 Jalapeno diced (leave seeds in for mega spice; remove seeds if you prefer a more mild flavor)

Avocado Lime Sauce:

• ▢ 1 Avocado
• ▢ ½ cup tightly packed Cilantro
• ▢ 4 Tablespoons Lime Juice
• ▢ ½ cup Water

Tortillas: 

• ▢ 4 Vegan Wraps/or Tortillas I bought mine at Whole Foods

Oil-Free "Cheese" Sauce:

• ▢ 1 cup Nacho Cheese Sauce reheated

Pico De Gallo:

• ▢ 12, sliced Grape Tomatoes
• ▢ 1, diced Red Onion
• ▢ 2 tablespoons Lime Juice
• ▢ ¼ cup Cilantro chopped
• ▢ 2, deseeded sliced Jalapeno

Extras (Optional):

• ▢ Drizzled Sriracha

Instructions

 

Filling:

• Sauté garlic and diced onions until translucent.
• Add diced red pepper.
• Add cooked lentils or alternative meat choice.
• Add black beans or pinto beans.
• Cook over medium heat.
• Add chili packet and tomatoes.
• Reduce heat to simmer until all fluid from tomatoes has dissipated.
• It will thicken as the fluid cooks off.

Avocado Cream Sauce:

• In a single blender cup, add avocado, lime, cilantro, and water.
• Blend until smooth.
• Transfer to a plastic squeeze bottle.
• Place in a refrigerator until you use it.
• Vegan "Cheese" Sauce:See the link in the description of the recipe at the top.
• Re-heat in a small space pan on low, and frequently stir to avoid sticking.
• When heated through, place contents in a glass dressing dispenser to drizzle.

Pico De Gallo:

• Slice tomatoes, diced red onions, and chop cilantro.
• De-seed and slice the jalapeños.
• Put all ingredients in a bowl and toss in lime juice.
• Refrigerate.
• Preheat panini maker to medium.

Assembling and Grilling the Burrito: 

• Lay each wrap on a flat surface.
• Place a large scoop of burrito filling in the center of the wrap.
• Drizzle with cheese sauce
• Fold the short side first and roll the burrito, holding the filling inside the burrito.
• Place burritos on the panini and close the top.
• Cook for 10 minutes or until the burrito is toasted.
• Remove the burrito from the panini maker.
• Drizzle with nacho cheese sauce, avocado sauce, and Sriracha.
• Top with Pico de Gallo.

Notes

Serve with lettuce on the side.

Nutrition

Calories: 575kcalCarbohydrates: 78gProtein: 23gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 5mgSodium: 1288mgPotassium: 1317mgFiber: 23gSugar: 14gVitamin A: 2621IUVitamin C: 81mgCalcium: 209mgIron: 8mg

Tried our recipe?Let us know how it was!

Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me/