Black Bean, Lentil, and Brown Rice Burrito Fillin'

Black Bean, Lentil, and Brown Rice Burrito Fillin'

4.3 of 5 (15)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 132.9
  • Total Fat: 1.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 930.1 mg
  • Total Carbs: 24.7 g
  • Dietary Fiber: 5.0 g
  • Protein: 6.2 g

View full nutritional breakdown of Black Bean, Lentil, and Brown Rice Burrito Fillin' calories by ingredient
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Introduction

Awesome meat-free, protein and fiber packed filling for tacos or burritos. Can also be eaten alone with a little fat free sour cream and cheese on top. Adapted from ANEWONE's lentils and rice recipe. Awesome meat-free, protein and fiber packed filling for tacos or burritos. Can also be eaten alone with a little fat free sour cream and cheese on top. Adapted from ANEWONE's lentils and rice recipe.
Number of Servings: 6

Ingredients

    3/4 canned black beans, rinsed
    3/4 dry pink lentils
    3/4 dry brown rice
    1/2 yellow onion, chopped
    3 cups broth (chicken or vegetable)
    1/4 cup salsa
    1 tbsp taco seasoning

Directions

Mix all ingredients and bring to a boil in a large saucepan. Lower heat and let simmer about forty minutes, or until rice is cooked through.

Makes six approximately 1 cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user FAELFE.

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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    Loved it! I cooked everything separately then combined them at the end because i like to use a rice cooker for the rice. Turned out wonderfully. - 1/13/12

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  • Very Good
    1 of 1 people found this review helpful
    This was really delicious, but a couple things of note: I added 1 cup broth and it still only made 4 cups (so about 286 cal in a cup). It also took an hour and 20 minutes to cook. Otherwise, very tasty, will definitely make it again. - 1/21/11

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  • Good
    1 of 2 people found this review helpful
    The recipe didn't specify whether to use red or brown lentils. I used brown and found that they didn't cook all the way through (they were a little al dente). Next time I will use red, as they will cook faster. I added fresh spinach and some corn, at the end of cooking. Yummy - 9/1/09

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  • Life is really simple,
    but we insist on making it complicated.
    - Confucius
    - 10/1/17

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  • Made this for the 2nd time last night. I plan to eat it for my lunch each day this week. I love that it is so easy to make, tasty and doesn't require special ingredients. My only change is to cook the onions in a bit of olive oil spray first because I like my onions well cooked. - 7/27/15

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