Lentil and Rice Burrito
- 1/2 cup cooked brown rice
- 1/2 cup Lentils with taco seasoning
- 1 cup greens any kind
- 1/2 cup sliced mushrooms
- 1/2 small avocado diced
- 1 large sprouted tortilla
- 1 Tablespoon salsa any variety
Saute sliced mushrooms in a pan, with or without butter or oil, according to your preference. The mushrooms will release their moisture and brown nicely in less than 10 minutes. You will know they are done when they are slightly golden brown.
Lay out one large sprouted tortilla on your plate and warm it gently in the microwave for about 20 seconds until it is pliable.
Add all remaining ingredients in one pile in the center of the burrito and wrap tortilla around the filling.
This recipe comes together super fast if you spend time prepping the rice and lentils in advance. I use my instant pot and can get it all done in less than 40 minutes, including clean up. All you will need to do before cooking is saute your mushrooms and assemble! This recipe is easily scale-able for the number of burritos you would like to serve.