Lentil, Mushroom, and Kale Burritos: A Healthy WW-Friendly Recipe

Have you ever thought about turning a mix of lentils, mushrooms, and kale into a burrito filling? I hadn’t either, but after trying this delightful recipe from Camilla Saulsbury’s 5 Easy Steps to Healthy Cooking: 500 Recipes for Lifelong Wellness (affiliate link), I’m glad I gave it a shot!

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Vegetarian Lentil, Mushroom, and Kale Burrito

I wouldn’t have thought to combine these ingredients into a filling for burritos, but I’m so glad Camilla did. This week’s recipe for the 38 Power Foods Blogging Group has me trying things I wouldn’t normally make — and the results are surprisingly delicious. In fact, my husband (a meat-and-potatoes guy) loved these so much that he asked for them two nights in a row! If you’d like to give this recipe a try, here’s everything you need to know.

Ingredients

• Lentils – A great plant-based protein packed with fiber and essential nutrients. You can use precooked lentils from a can or shelf-stable pouch for convenience or cook them from dry. If you can’t find lentils, try substituting with black beans or chickpeas.
• Mushrooms – Mushrooms are low in fat and calories but high in fiber, vitamins, and antioxidants. They also provide some protein, making them a great addition to vegetarian dishes. Feel free to use any variety, from white button mushrooms to portobello or shiitake.
• Kale – A superfood leafy green rich in vitamins A, C, and K. For a more tender texture, use baby kale or spinach. If kale isn’t your favorite, you can substitute with Swiss chard or collard greens.
• Tomato Salsa – Adds a tangy, flavorful base to the filling. You can use store-bought salsa or make your own by blending tomatoes, onions, cilantro, and a squeeze of lime. For a milder version, opt for a tomato-based mild salsa; for a spicier kick, use a hot salsa or add a few red pepper flakes.
• Whole Wheat Tortillas – A healthier alternative to regular flour tortillas. If you’re looking to cut back on carbs, you can use low-carb or gluten-free tortillas, or even lettuce wraps for a lighter version.
• Cumin – Adds a warm, earthy flavor that complements the mushrooms, lentils, and kale. You can substitute with chili powder or smoked paprika for a different taste.
• Soft Goat Cheese – Adds a creamy, tangy richness to the filling. If you’re not a fan of goat cheese, you can substitute with feta cheese or even a light cream cheese. To keep this recipe plant based substitute your favorite non-dairy cheese.

How Many Calories and WW Points in this Vegetarian Burrito?

According to my calculations, each burrito has 316 calories. To see your WW Points for this recipe and track it in the WW app, Click here! (You must be logged in on a tablet or smartphone.)

10 *PointsPlus (Old plan)

Health Benefits of Mushrooms

Mushrooms have been used for centuries in Chinese and Japanese medicine for their immune-boosting and cancer-fighting properties. They are a great source of B vitamins (including B12, which is particularly beneficial for vegetarians), potassium, fiber, and vitamin D. The different types of mushrooms — wild, cultivated, fresh, and dried — each have their own unique benefits, so it’s a good idea to incorporate a variety into your diet.

Cooking Notes

This lentil, mushroom, and kale burrito recipe is quick and easy, especially if you use pre-cooked lentils and jarred tomato salsa.. You can also make homemade salsa if you prefer, and it will add an extra layer of freshness to the dish.

I used Trader Joe’s steamed lentils in this recipe — they’re already cooked and super convenient. Many grocery stores now sell shelf stable pouches cooked lentils alongside the cans of beans. Just be sure to remove the tough stems and center ribs from the kale before slicing it.

If you’ve made these Burritos with Lentils, Kale and Mushrooms, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

4.50 from 6 votes

Lentil, Mushroom and Kale Burritos

By Martha McKinnon | Simple Nourished Living

Easy, healthy, lentil, mushroom and kale burritos topped with goat cheese – different and delicious.

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Servings: 4

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Equipment

• Skillet
• Chef Knife
• Cutting Board

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Ingredients 

1x2x3x

• ▢ 2 teaspoons extra virgin olive oil (affiliate link)
• ▢ 1 large bunch of curly kale, tough stems and ribs removed, thinly sliced crosswise
• ▢ 1 pound white mushrooms, sliced
• ▢ 2 teaspoons ground cumin
• ▢ 1-1/2 cups drained canned lentils (Or other cooked lentils. I use Trader Joe’s steamed lentils)
• ▢ 3/4 cup jarred tomato salsa
• ▢ 4 (10-inch) whole wheat tortillas, warmed
• ▢ 1/2 cup crumbled soft goat cheese

Instructions 

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

Notes

I used smaller 8-inch tortillas, decreasing the PointsPlus to *8 instead of *10.

You should be able to find canned lentils with the canned beans or in the health food section of the supermarket. I used cooked lentils available in the refrigerated section of Trader Joe’s.

Serving size: 1 burrito

Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.

12 *SmartPoints (Green plan)

11 *SmartPoints (Blue plan)

11 *SmartPoints (Purple plan)

10 *PointsPlus (Old plan)

Nutrition

Serving: 1burrito, Calories: 316kcal, Carbohydrates: 55g, Protein: 21g, Fat: 10g, Fiber: 12g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course

Cuisine: American

Tried this recipe?Mention @simplenourishedliving or tag #simplenourishedliving!

Recipe source: 5 Easy Steps to Healthy Cooking: 500 Recipes for Lifelong Wellness (affiliate link) by Camilla Saulsbury

More Weight Watchers-Friendly Mushroom Recipes:

• Slow Cooker Beef and Mushrooms -This comforting, hearty dish features tender beef and mushrooms simmered in a rich, flavorful sauce. Perfect for a slow cooker meal that’s both satisfying and WW-friendly. (Simple-Nourished-Living)
• Slim & Saucy Chicken Marsala – A lighter take on the classic chicken marsala, featuring chicken breasts in a savory mushroom and marsala wine sauce. This recipe is flavorful, low in points, and perfect for a cozy dinner.(Simple-Nourished-Living)
• Mushroom Risotto – A creamy, satisfying mushroom risotto that’s made lighter by using WW-friendly ingredients. It’s a delicious option for anyone craving a hearty yet healthy dish. (Weight Watchers)
• Skinny Spinach and Bacon Stuffed Mushrooms – These bite-sized stuffed mushrooms are filled with a savory mixture of spinach, bacon, and light cheese. A great appetizer or snack that’s both flavorful and WW-friendly. (SkinnyTaste)

Sources:

• Health Benefits of Mushrooms (WebMD)
• Power Foods: 150 Delicious Recipes with the 38 Healthiest Ingredients (affiliate link)