A great Mexican-style treat!

Makes 8 servings
Cooking time: n/a


  • 1½ cups (375 mL) split red lentils
  • 3 cups (750 mL) water
  • 1 medium onion, diced
  • 1 cup (250 mL) green pepper, diced
  • 2 large garlic cloves, minced
  • 1½ tsp (7 mL) chile powder
  • ½ tsp (2 mL) ground cumin
  • 2 tsp (10 mL) canola oil
  • 1 cup (250 mL) water
  • 6 Tbsp (90 mL) tomato paste
  • 8 (6-inch; 15 cm) whole grain tortillas
  • Optional: Low fat sour cream, salsa, cheddar cheese


  1. Rinse and drain lentils. In a saucepan, combine lentils and water to boil, cover and simmer 20 minutes. They will be slightly undercooked. Drain if necessary.
  2. In sauté pan, sauté onion, green pepper and garlic in canola oil, but do not brown. Add chile powder, cumin, cooked lentils, water and tomato paste. Stir 2 minutes until mixture starts to thicken. Cover and cook for another 5 minutes.
  3. Lay a tortilla flat and place 1/2 cup (125 mL) of lentil mix down in the center and roll up. Top each burrito with dollop of sour cream, salsa and light sprinkle of shredded cheddar cheese. 


Choices: 3 carbohydrate; 1 meat and alternative

Yield: 8 burritos. Serving Size: 1 burrito

Courtesy of www.canolainfo.org

Nutritional Information

Per Serving
Calories 380
Total fat 6 g
Saturated fat 1 g
Cholesterol 0 mg
Sodium 420 mg
Carbohydrates 59 g
Fiber 13 g
Protein 17 g

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