Bacon Lentil Burrito by Chef Michael Smith

Bacon Lentil Burrito by Chef Michael Smith

My kids love these burritos but they don’t know why. I do though. Lentils are flavour sponges. Lentils do such a good job absorbing the bright sunny flavours of the southwest that no one notices the missing **** in this burrito. They notice the crisp smoky bacon though! Michael


For the burrito filling:

  • 4 thick slices of bacon, chopped
  • 1 onion, diced
  • 1 tsp (5 mL) chili powder
  • 1 tsp (5 mL) cumin
  • 1 tsp (5 mL) oregano leaves
  • 1 cup (250 mL) green lentils, rinsed
  • 4 cups (1 L) fresh local water
  • 1 cup (250 mL) corn
  • 1 tsp (5 mL) salt
  • 1 tsp (5 mL) your favourite hot sauce

To assemble the burritos:

  • 4 large soft tortillas
  • 1 carrot, shredded
  • 1/2 cup (125 mL) ‘taco-blend’ shredded cheese
  • ¼ cup (60 mL) your favourite salsa
  • 1 cup (250 mL) cilantro leaves and tender stems


  1. Begin by crisping the bacon. Toss it into a saucepot along with a splash or two of water. Bring the mixture to a simmer. As the bacon begins simmering the water will encourage it to cook evenly. Eventually the water boils away leaving the bacon bits to crisp in the rendered bacon fat. Be patient. When the bits are crisp strain them out and reserve.
  2. Toss the onion and seasonings into the pan and stir until the flavours brighten and the textures soften, 5 minutes or so.
  3. Pour in the lentils and water and bring the mixture to a slow, steady, simmer. Continue cooking as the lentils absorb the moisture and begin softening. Stir occasionally and keep an eye on the works. Eventually they’ll become tender and absorb all the water, about 45 minutes or so. If the mixtures still seems a bit wet for a burrito filling just simmer a few minutes longer. In the last few minutes of cooking stir the corn, salt and hot sauce into the works.
  4. Lay 4 tortilla shells out on your work surface and evenly divide the filling between them. Top with grated carrot, grated cheese and salsa. Sprinkle on the crisp bacon and top with lots of cilantro. Fold in the sides and roll the works up tightly. Shout ‘caliente!’ Serve and share!

Yield: 4 tortillas
Serving size: 1 tortilla and 3/4 cup (175 mL) of filling.

© Chef Michael Smith

Nutritional information

per serving:
Calories 550
Total Fat 22 g
Saturated Fat 8 g
Cholesterol 35 mg
Carbohydrates 64 g
Fibre 10 g
Sugars 7 g
Protein 27 g
Sodium 1430 mg
Potassium 605 mg
Folate 68 mcg


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