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Lentil, Mushroom, and Kale Burritos

Lentil, Mushroom, and Kale Burritos


  • 2 teaspoons extra-virgin olive oil
  • 1 large bunch curly kale, tough stems and ribs removed, thinly sliced crosswise
  • 1 pound white mushrooms, sliced
  • 2 teaspoons ground cumin
  • 1 cup canned lentils, rinsed and drained
  • 3/4 cup salsa
  • 4 8-inch whole-wheat tortillas, warmed
  • 1/2 cup crumbled soft goat cheese


  1. In a large deep skillet or pot, heat oil over medium heat. Add kale, mushrooms, and cumin. Cook for 5 minutes, stirring frequently. Reduce heat to medium--low and cook, stirring occasionally, until kale is wilted and mushrooms are browned, 15 to 20 minutes. Add lentils and salsa and cook, stirring often, until heated through, about 5 minutes.
  2. Spoon lentil mixture down the middle of each warmed tortilla, leaving a 2--inch border on each side. Sprinkle evenly with crumbled goat cheese. Roll up like burritos.


  • Recipe provided by Simple Nourished Living

Nutrition Information

Per serving: 341 kcal cal., 10 g fat (3 g sat. fat), 48 g carb., 13 g fiber, 21 g pro., 219 mg calcium, 7 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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