These easy comforting Lentil Quinoa Burritos with Chipotle Sauce are perfect for a weeknight meal. They are healthy and satisfying!
I have been planning on making burritos for awhile now, but didn’t get around to it until today. Since I live in Tucson, Arizona, I think I have more Mexican inspired recipes then if I were to live elsewhere. How could I not have a burrito recipe then, right!
These Lentil Quinoa Burritos with Chipotle Sauce were not in my original plan however. That’s what happens when you are unable to get to the grocery store because of car trouble, and prefer not to drive your husband’s large truck with less visibility than your own small sedan. When things like that happen, I take it upon myself to administer a challenge – a cooking challenge, that is. I look into my pantry and fridge and see what I can come up with without going to the store. To be quite honest, I give myself this challenge often, because I like to use up what I have, and I like to avoid the crowded streets of Tucson this time of year.
This lentil quinoa filling could be used as a taco filling or a stuffing for vegetables. I just chose to use it as a burrito, because I had burritos on the brain, and I happened to have really yummy spinach amaranth tortillas on hand.
This Chipotle Sauce is similar to other ones that I have made. In this one I used macadamia nuts, but in the past I have used cashews. My previous sauces also have vegan sour cream in them, which I didn’t have, so I used vegan mayo. Sometimes I make it with lemon juice instead of lime. It’s all about what is on hand. To be honest, switching things up really doesn’t change the taste much.
If you prefer guacamole, I have a recipe for you! My Quick and Easy Guacamole is just that, quick to make. Or, if you like Vegan Sour Cream, I’ve got a recipe for that too. Not to mention a whole lot of salsas in my dip section. Personally though, I think the Chipotle Sauce is the perfect match to this Lentil Quinoa Burrito.
Lentil Quinoa Burritos with Chipotle Sauce
- 1/2 cup chopped red onion
- 1 tablespoon olive oil
- 1/2 cup chopped bell pepper (1 pepper)
- 1 clove garlic, minced
- 14.5 oz. can fire roasted tomatoes with chipotle peppers
- 6 oz. tomato paste
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- salt and pepper
- 2 cups cooked quinoa
- 2 cups cooked lentils
- gluten free tortillas – I used spinach amaranth tortillas
- chipotle sauce
- 1 cup macadamia nuts
- 1 cup water + 1 cup for soaking nuts
- 4 chipotles in adobo sauce + 2 teaspoons adobo sauce
- 2 tablespoons lime juice – I used key limes
- 1/4 cup vegan mayo
- 1 teaspoon cumin
- 1 teaspoon maple syrup
- Chipotle Sauce: Soak macadamia nuts in 1 cup of water for at least one hour. Drain. Combine nuts with the rest of ingredients in a food processor, and blend until smooth.
- Burritos: In a hot pan with olive oil, add red onion. Cook until translucent. Add bell pepper and cook until tender. Add garlic and cook for 30 seconds more.
- Add fire roasted tomatoes with chipotle, tomato paste, spices, cooked quinoa, and cooked lentils. Cook for a few minutes more, combining all flavors.
- Heat tortillas in microwave or on stove until warm. Spoon lentil quinoa mixture and chipotle sauce in tortillas, fold sides over, and roll up. Alternatively, serve chipotle sauce on the side as a dipping sauce.
*Notes: If refrigerating the chipotle sauce first, you may need to add more water to thin it out.