Combining Ethiopian-inspired flavors with a burrito is might not be on every Mexican food menu. Or, well, let's be honest here, any menu that I have ever seen or heard of... ever!?? But that doesn't mean that it shouldn't be! And this black lentil burrito really not as far-fetched as it might sound.
I don't tend to eat much meat. So, a burrito in a restaurant for me usually consists of beans, rice, some produce, lettuce, avocado, sour cream, and hot sauce. All of which are more or less represented here!
I tend to get black beans because pinto and, especially refried, beans usually contain pork. Black lentils are incredibly similar to black beans. They're both a robust legume that keeps its shape well when cooked. You can substitute them in just about any dish. I prefer them in a lot of scenarios because they take a fraction of the time to cook and don't require soaking overnight.
Sautéed spinach is in the same realm as lettuce. After all, spinach is a leafy green! I am a fan of freshly cut lettuce in burritos, but let's be real. It doesn't keep well! If I don't finish a burrito, which I usually don't because I like to order burritos the size of my head and am definitely planning on leftovers, then the first thing that I'm doing the next day is pulling out all of that soggy lettuce that didn't keep in the fridge! So, substituting lettuce for sautéed spinach is a plus in my book. It keeps longer and is made for being refrigerated and reheated.
Produce is a given. The lentils contain garlic, tomatoes, and red onions. The spinach also contains yellow onions. All of which are frequently in burritos! They may be puréed in, but everything eventually ends up puréed in your stomach, anyway! And the flavor profile is still there.
Avocados are also a check. I just sliced some up and added them in. Just like I would expect for any other burrito. It's not quite the same as guacamole, but I prefer fresh homemade guacamole. And that flavot profile wouldn't necessarily pair as well with Ethiopian food! Although maybe I will try one day...
For sour cream, I usually substitute Greek yogurt. It's usually healthier and far more versatile. Sour cream tends to only go well with American-style Mexican food. Mexican food more authentically contains crema, which is similar to French crème fraîche. They're really all cultured dairy products with acidic components and varying fat contents that are often paired with spicy foods. So, opting for a Greek yogurt zatziki really isn't so far off!
Hot sauce is hot sauce is hot sauce. I might use a different flavored one on different burritos. But a pickle hot sauce, a gooseberry hot sauce, a honey hot sauce, and a Scotch bonnet hot sauce are all still hot sauce!
Now, I must admit, that there is no rice substitute here. But rice is mostly a cheap filler in Americanized Mexican food. Burritos more authentically made with meats, beans, and vegetables. Rice was only added later on because it's less expensive and easier to add it in than use quality ingredients. So, you'll have to forgive me here for not caring too much that I've omitted it entirely!
So, at the end of the day, all I've really done here is take what I ordinarily would for burritos. And changed up the spice blend and method of production! But, at the end of the day? Not really so far off what I would ordinarily eat in a burrito. And I'm sticking by that.
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Variations of Black Lentil Burrito
I am constantly making lentil burritos. The substitution is easy and the flavor profile works incredibly well in burrito form!
This black lentil burrito utilizes an Ethiopian flavor profile in what is a fusion of spiced lentils, sautéed spinach, and tzatziki. There is sometimes nothing better than a fusion burrito and this Ethiopian-inspired one is absolutely delectable. Truly one of my favorite recipes at the moment! For when you're still feeling like burritos, but want to mix things up a little bit.
dolloptzatziki(optional, omit or substitute for vegan recipe)
dollophot sauce of choice(optional)
Instructions
Prepare Ingredients
Prepare Lentils w/ Ginger & Turmeric. This takes less than an hour and requires a rice cooker or stove. You can also easily create a different flavor profile or utilize the produce that you have on hand. I almost always keep a batch of quinoa in the fridge for exactly this purpose.
I also used Tzatziki w/ English Cucumbers in this recipe. This takes about 15 minutes and requires a fine cheese grater.
Cook Tortilla
Preheat the pan on medium-high. If you aren't using cast iron, make sure to lightly oil the pan to prevent sticking.
Wet both sides of the tortilla and add to the preheated pan. Cook for 4-6 minutes, or until the bottom begins to brown.
Remove the tortilla from heat and turn the stove off. Add toppings and fold the burrito.
Turn the stove back up to medium and add the tortilla to the skillet immediately, before it preheats. Cook for about 4 minutes, or until the bottom begins to brown. Rotate until all sides are cooked.The first side will likely take longer to cook than the subsequent sides, which may toast in as little as 2 minutes. Adjust the temperature if it's cooking too quickly and burning or too slowly and cracking.
Top with avocado, tzatziki, and hot sauce of choice. Omit or substitute with a vegan alternative for an entirely animal-product free recipe.
Serve immediately.
Tips, Tricks, & Notes
For a more in-depth article on burritos, check out my article on The Fundamentals of Making Burritos. I highly suggest using cast iron and there is precise temperature that works best for cooking at that may vary slightly depending on your stovetop and type of skillet. If you're having trouble rolling the burrito without cracking, there are solutions for this as well!
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