Prep Time20 mins



  • 1 cup green lentils ( or brown lentils)
  • 1 ¾ cup water
  • ½ teaspoon salt


  • 1 cup fresh corn
  • ⅓ cup chopped red onion
  • ½ cup finely diced bell pepper
  • ½ cup chopped cilantro
  • ½ jalapeno, finely chopped
  • salt to taste
  • 2 teaspoon oil
  • 1-2 teaspoons lemon juice to taste
  • black pepper to taste


  • ½ cup Vegan sour cream
  • ¼ cup mayonnaise see note for substitutes
  • 2 adobe chiptole peppers from can add 1 more if you like it spicy
  • 2 small garlic cloves
  • 2 tablespoons cilantro
  • ¾ teaspoon cumin powder
  • ½ teaspoon maple syrup ( or honey or brown sugar)
  • salt to state
  • 1-2 teaspoons lime juice

Burrito (lentil) Filling & Other Ingredients

  • 2 cups cooked lentils
  • 1 tablespoon oil
  • 1 small onion, finely chopped
  • 3 medium garlic cloves, minced
  • ¼ teaspoon cinnamon powder
  • 1 ½ teaspoon cumin powder
  • 1 ½ teaspoon paprika ( or mild red chili powder)
  • 1 ½ tablespoon tomato paste
  • salt to taste
  • lime juice to taste
  • handful of cilantro leaves
  • 6 whole wheat tortillas note
  • 1 ½ cup chopped lettuce



  • You can cook them on the stove top or in an instant pot. To cook in the instant pot, wash the lentils and add them the pot, add ½ teaspoon salt and 1 ¾ cup water. Close the lid, adjust the vent to sealing position and cook the lentils in high for 7 minutes. Release the pressure after 5 minutes ( not more than that) Mix the lentils and set a side till you are ready to use.


  • In a skillet add two teaspoons of oil and add corn and a pinch of salt. Sautee for few minutes till you see slight brown edges. Add the finely chopped onion, mix it and cook for a minute. Turn off the heat. Once it cools, add bell pepper, jalapeño, cilantro, salt, black pepper and lemon juice. Mix and taste for seasoning.


  • To a food processor or a small blender add ½ cup sour cream, ¼ cup mayonnaise, 2 chipotle peppers from a can, 2 small garlic cloves, ¾ teaspoon cumin powder, a small handful of coriander leaves, ½ teaspoon maple syrup and salt and blend until smooth. Taste and adjust salt if required.


  • Heat oil in a pan and add chopped onion and a pinch of salt. Cook till onions turn slightly brown. about five minutes. Add garlic and saute for a minute. Reduce the heat to low and add ¼ teaspoon cinnamon powder, 1 ½ teaspoon cumin powder and 1 ½ teaspoon mild red chili powder (or paprika). Saute for 30-45 seconds.
  • Add a 1 ½ tablespoon of tomato paste and saute for a minute. Add the cooked lentils and salt to taste and mix it well. Cook for 3-5 minutes and turn off the stove. Add lime juice and fresh cilantro. Mix it and check for seasoning.


  • Lay the tortilla on a flat surface or a plate. Add some chipotle sauce in the center of the tortilla, add the lentil filling, corn salsa and chopped lettuce and drizzle with more sauce. (Do not over fill the tortilla)
  • Fold in the two short ends over the filling, pressing it gently. Now fold in the bottom and the top completely, making sure the filling stays intact.
  • Heat a pan and drizzle some oil. Place the folded burrito and cook it on both sides till light brown. Remove and enjoy with more chipotle sauce.


I used medium tortilla, so 1 could make 6 burritos with the filling. But if you are using large tortillas probably you can make 4 burritos. 

Mayonnaise can be replace with Greek Yogurt, plain cream cheese or just use Vegan extra sour cream.

Cook Time25 mins

Course: Dinner, lunch

Cuisine: Mexican

Servings: 6 medium burritos