Vegan BBQ Lentil Burritos
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These Vegan BBQ Lentil Burritos are loaded with black beans, tangy slaw, avocado, BBQ lentils and a creamy tahini dressing.
Summer is officially in full swing and while I love throwing goodies on the grill, sometimes you want that BBQ flavor without heating up the grill (or even heating up the stove for that matter).
And these burritos require very little cooking time, but pack all the BBQ flavor one could need.
How to make Vegan BBQ Lentil Burritos
It is no surprise that lentils have become one of my favorite additions to recipes here on TSV – Chipotle Lentil Taco Meat, Lentil Avocado Toast, Lentil & Potato Bowls.
And as much as you think I have been sharing lots of lentil recipes here…you would not believe the amount of recipes I’ve been testing out for you guys in my kitchen on a day to day basis. Aka…lots more to come.
But these burritos in particular are one of my favorites I have tried so far. ESPECIALLY for hot summer days. You are literally going to have your stove on for 10 minutes (or less) and the rest of the recipe just includes getting together a few additional ingredients.
Another typical TSV recipe trait is spice. And shockingly I kept this one tame. But if you are a spice addict (like me), I wouldn’t protest against you tossing a few pepper slices in these bad boys.
Lastly, let’s talk about the sauce – because all good recipes should have some tasty sauce. I went with a tahini dressing that is tangy, creamy and really tasty. If you wanted to keep this even more simple, you could even go with a pre-made vegan ranch. Do you.
Now, head to the kitchen and start whipping up some BBQ magic.
Need more recipe inspo? Check these out:
Vegan BBQ Lentil Burritos
Ingredients
FOR THE TAHINI DRESSING
- 1/2 cup tahini
- 2 tbsp apple cider vinegar
- lemon juice to taste – start with 1-2 tablespoons
- 1 tsp garlic powder
- onion salt to taste
- water as needed
FOR THE BURRITOS
- 1 tbsp olive oil
- 1/4 red onion diced
- 3 cups lentils cooked
- 3/4-1 cup BBQ sauce
- 2 cups pre-made cabbage coleslaw
- 1/2 lime juiced
- salt to taste
- 1 15-ounce can black beans drained and rinsed
- 2 avocados sliced
- cilantro optional
- 4 large flour tortillas
Instructions
- To prepare the dressing add the tahini, apple cider vinegar, lemon juice, garlic powder, a pinch of onion salt and a pinch of pepper to a bowl. Whisk to combine and add water to thin it out. If it needs more acidity, add additional lemon juice or apple cider vinegar. Once you are happy with the taste, set it aside.
- Heat the olive oil in a pan over medium heat. Add onion to the pan and saut̩ until it begins to soften (approx. 3-5 minutes). Add the lentils and 3/4 cup of BBQ sauce to the pan. Toss to combine Рadd additional BBQ sauce to taste. Turn heat to low and prepare the rest of the ingredients.
- Add coleslaw, lime juice and a pinch of salt to a bowl. Toss to combine.
- Drain and rinse the beans and set aside – these will go in the burrito cold.*
- To assemble, heat tortillas over an open flame (or in a pan over the stove) for a couple seconds on each side. Load each tortilla with 1/4 of the lentils, 1/4 of the beans, 1/4 cup of slaw, 1/2 an avocado, a pinch of cilantro and a drizzle of tahini dressing. Roll the tortillas up as tight as possible, then cut in half.
- Serve burritos with leftover tahini dressing.
Notes
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If you make this recipe be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!
OUTSTANDING!!!
Thanks!!!
I would’ve snapped a picture, but my burrito rolling skills are not on point. I’m obsessed with your site! This is the 3rd recipe I’ve made (Zuppa Toscana and BLT Salad were made earlier this week). These burritos are delicious. Even my non-vegan son loved them! I didn’t realize my black beans were seasoned, but they worked great anyway. TIL that 3 cups of dry lentils does not make 3 cups cooked. That just means I have leftovers for nachos, right? I can’t make up my mind what I want to try next!
I always say – who cares how it looks if it tastes good 😂 But I’m so glad you and your son liked these. And leftovers are always a plus!!!
Hi Rene,
That really does help so much. Thank you!
Hi there,
Is there a quick way to prepare the lentils? The recipe calls for cooked lentils-do you have to soak them overnight?
How long does it take to cook lentils?
Can you keep Cooked lentils in the fridge for a few days?
Thanks!
HI Becky – I almost always buy my lentils cooked. They usually sell them in the refrigerated section at the store. If you have to make them from scratch they take about the same amount of time as rice – 15-20 minutes. They are pretty simple. I usually like to eat mine within a couple days. Just like with beans, they will emit a smell if they have gone bad. Hope that helps!
Are the 3 cups lentils measure raw, before cooking? Or measured after cooking?
They are measured after cooking. I usually buy my lentils pre-cooked from the produce section!