Burrito w/ Black Lentils, Hardboiled Eggs, & Bananas
A lentil burrito is the perfect substitute for refried or black beans when you're on the go. Add a little egg and banana for a breakfast kick. This all came about when I made a fun Salad w/ Black Lentils, Hardboiled Eggs, & Tomatoes. Never one to waste an opportunity to turn something that maybe shouldn't be into a burrito! I noticed the bananas on my counter and thought, that's the perfect sweet and savory addition. The savory berbere spice blend pairs incredibly well with the sweetness of the bananas and the robustness of the black lentils. I always like to add a little spicy kick of hot sauce. But this kind of recipe just goes to show that, you just need to go for it and experiment with what you have on hand. Sometimes it works out incredibly well!
Equipment
- Skillet w/ Lid (Preferably Cast Iron)
- Stovetop
Ingredients
Black Lentils
- 1/2 tsp. turmeric fresh
- 1 tsp. ginger fresh
- 3 cloves garlic
- 12 cherry tomatoes
- 1/4 red onion
- dash cloves whole
- dash cumin whole
- dash fenugreek whole
- dash coriander
- dash allspice
- dash paprika
- dash salt
- dash pepper
- 1 ¼ c. black lentils
- 3 c. water
Burrito
- 1/3 c. black lentils
- 1 egg hardboiled
- 1/4 banana sliced
- splash water
- 1 tortilla shell
- dollop Greek yogurt or sour cream (optional, omit or substitute for vegan recipe)
- dollop hot 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 used calabaza squash, habaneros, garlic, turmeric, red onions, and coconut oil.
- Cook Hardboiled eggs.
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 lentils, egg, and banana 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 sour cream and hot sauce of choice. I like to use Greek yogurt because it's oftentimes healthier than sour cream and pairs well with a lot of the same flavor profiles. 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!