1jalapeño pepper for less spice, don’t use the seeds
1tbsplime juice
⅛tspsalt
Additional Toppings
Avocado, mashedmashed
Plain Greek yogurt or sour cream
Leafy greens (lettuce, spinach, spring mix)
Instructions
Lentil Filling:
Add all ingredients for the lentil filling into a food processor and pulse until everything is combined but not all the way until smooth (we want to keep some of the texture from the pepitas).
Once the mixture is combined, place into a frying pan and heat through
Salsa:
While the lentil filling is heating, dice the tomatoes, red onion, andjalapeño. Combine all diced vegetables into a bowl and add the lime juice and pinch of salt.
Allow this mixture to sit and marinate while you get all of the other ingredients together.
Assembling The Burrito:
Heat your tortillas just until warm, then to each add the mashed avocado, warm lentil filling, and the tomato salsa
Top with leafy greens, plain Greek yogurt, and a few additional roasted pepitas.
Roll up, serve warm and enjoy!
Video
Notes
Note 1: This recipe can be Vegan by omitting or substituting the plain Greek yogurt and can be made Gluten Free by using corn tortillas. Note 2:If you cannot find roasted and unsalted pepitas, you can buy them raw and roast them in the oven for 5-10 minutes at 325°F or until they are a light golden color.