This is another one of those meals that isn't as far fetched as it seems! Ethiopian red lentils and sautéed spinach are often eaten with injera, a flatbread that is made out of teff. To someone who's never seen it before, injera vaguely resembles a cross between a pancake and a tortilla. It's a family-style dish that's designed to be broken into pieces and used to scoop up various smaller dishes in the middle of a table. And don't get me wrong here. I'm definitely mixing genres with this Ethiopian burrito! But wrapping lentils and sautéed spinach in a tortilla shell isn't too far removed.
While injera and tortillas don't have anywhere near the same flavor profile? Injera is a fermented flatbread and I'm using white flour tortillas from Costco. They are technically both flatbreads. And, while you don't necessarily see lentils and sautéed spinach in burritos? Having a bean or legume and lettuce is a common occurrence in burritos. The spice blends are distinct and you wouldn't confuse the two flavor profiles side-by-side. But, conceptually they're really not too far off!
Burritos are also much easier to by yourself! Particularly if you're on the run. And, since I usually make burritos quickly on my lunch break, this is a perfect mash up.
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Variations of Ethiopian Burrito
I have been on an Ethiopian kick lately and have made several variations of this same basic principal. With Ethiopian flavors combined with various Mexican, Japanese, and Greek inspirations.
When it comes to breakfast burritos? I am a connoisseur. With Ethiopian red lentils and sautéed spinach, this is really more of a salad wrapped in a tortilla shell with a runny egg oozing out of the side. But it makes for an incredibly delicious burrito! And I wouldn't have it any other way. After all, food should be delectably decadent as often as possible.
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