WW Recipe of the Day: Lentil, Mushroom and Kale Burritos
Would you ever think to turn a mixture of lentils, mushrooms, and kale into a filling for burritos?
Vegetarian Lentil, Mushroom and Kale Burrito
I wouldn't, but am glad the talented Camilla Saulsbury did for her cookbook, 5 Easy Steps to Healthy Cooking: 500 Recipes for Lifelong Wellness (affiliate link).
And I'm happy I found the recipe and tried it for this week's 38 Power Foods Blogging Group. For nine weeks now, a group of bloggers, led by Mireya of My Healthy Eating Habits, has been posting recipes using the healthy ingredients from Power Foods: 150 Delicious Recipes with the 38 Healthiest Ingredients (affiliate link), by Martha Stewart and the editors of Whole Living Magazine.
Because of this group, I'm trying all kinds of recipes I probably wouldn't otherwise, with surprising results: I never would have guessed in a million years that my midwestern born and raised meat and potatoes loving husband would have enjoyed these lentil, mushroom and kale burritos so much he would opt to eat them two nights in a row! But he did. Really.
Lentil, Mushroom and Kale Burrito Filling
So, what is this week's power food? Mushrooms.
Health Benefits of Mushrooms
Did you know that mushrooms, considered among the most medicinal of all the earth's natural substances, have been used to fight cancer and boost immunity in China and Japan for centuries?
They're low in fat and a good source of protein, fiber, vitamin D, potassium, and B vitamins, including B12, which is good news for vegetarians. And it turns all mushrooms - wild, cultivated, Asian, fresh, and/or dried - have their respective strenghts. So be sure to eat a wide variety for the most benefits.
Making lentil, mushroom, kale burrito
Cooking Notes
This lentil, mushroom and kale burrito recipe was really quick and easy, especially if you use already cooked lentils and jarred tomato salsa. And was surprisingly delicious. If you prefer homemade salsa here's a quick and easy one you can make in your blender.
The recipe calls for canned lentils, but I used Trader Joe's steamed lentils, which I love. And as Camilla explains, be sure to remove the virtually inedible stems and tough center ribs of the kale, before slicing it.
Trader Joes Steamed Lentils
How Many Calories and WW Points in this Vegetarian Burrito?
According to my calculations, each burrito has 316 calories and:
12 *SmartPoints (Green plan)
11 *SmartPoints (Blue plan)
11 *SmartPoints (Purple plan)
10 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
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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.
Lentil, Mushroom and Kale Burritos
Ingredients
- 2 teaspoons extra virgin olive oil
- 1 large bunch of curly kale, tough stems and ribs removed, thinly sliced crosswise
- 1 pound white mushrooms, sliced
- 2 teaspoons ground cumin
- 1-½ cups drained canned lentils (Or other cooked lentils. I use Trader Joe's steamed lentils)
- ¾ cup jarred tomato salsa
- 4 (10-inch) whole wheat tortillas, warmed
- ½ 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
Equipment
Recipe Notes
Recipe source: 5 Easy Steps to Healthy Cooking: 500 Recipes for Lifelong Wellness (affiliate link) by Camilla Saulsbury
Links to more Weight Watchers Friendly Mushroom Recipes
- Slow Cooker Beef and Mushrooms (Simple-Nourished-Living)
- Slim & Saucy Chicken Marsala (Simple-Nourished-Living)
- Mushroom Risotto (Weight Watchers)
- Skinny Spinach and Bacon Stuffed Mushrooms (SkinnyTaste)
For more great delicious mushroom recipes, check out the blogs of these talented food-blogging ladies who are participating in the 38 Power Foods group today:
- Alyce @ More Time at the Table
- Ansh @ Spice Roots
- Jeanette @ Jeanette's Healthy Living
- Jill @ Saucy Cooks
- Mireya @ My Healthy Eating Habits
- Sarah @ Everything in the Kitchen Sink
- Casey @ Bookcase Foodie
- Bambi @ Adobo Down Under
Sources:
- Health Benefits of Mushrooms (WebMD)
- Power Foods: 150 Delicious Recipes with the 38 Healthiest Ingredients (affiliate link)
Martha is the founder and main content writer for Simple-Nourished-Living.
A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.
She is the author of the Smart Start 28-Day Weight Loss Challenge.
A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you're likely to find Martha on her yoga mat.
This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!
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Lydia (The Perfect Pantry)
I love those Trader Joe's lentils, too. This recipe is going on my list to try when my vegetarian kids come to visit in a few weeks. Great idea! I've pinned.
Martha
Thanks Lydia. I hope your vegetarian kids enjoy them as much as we did!
Ansh
Oh Yumm! This is my favorite way to eat mushrooms, nestled into a roti like burrito and I chomp away. Loved the way you combined them with lentils. I hadn't even thought of it.
Martha
Thanks, Ansh. I probably wouldn't have thought of the combination on my own either. That's why I'm such a huge cookbook fan 🙂
Mireya Merritt
Oh Martha,
This looks sooo good! I know my husband would like them too. This is a great powerhouse recipe!
Mireya Merritt
By the way Martha you should post your recipes on the Pinterest site for 38 Power Foods - Blog Group.
Martha
Thanks, Mireya and also for the reminder about the Pinterest Group!
Alyce Morgan
Beautiful healthy meal. You could have used it for two posts!
Martha
Thanks, Alyce. I first noticed it when looking for "kale" ideas so it really could be used for two power foods posts...
Peter
Thanks for the great recipe! I just made these Lentil, Mushroom Kale Burritos tonight and they were delicious. I ended up changing things around a little though!
I was using Ezekiel's Sprouted Grain Tortillas and noticed after heating them up, they remain firm and don't fold well, so I wound up with an open-face tostada-like plate as opposed to the more customary wrapped burrito.
And, I didn't have any salsa so I used pico de gallo (both in the pan and as a topping) and then I topped them with sliced avocado.
Lastly, I never knew about Trader Joe's Steamed Lentils but now I do and thank you so much for that 🙂
Thanks again for the healthy recipe. It's so much easier for me to come to this site and look for something good rather than blindly search the web. I know your recipes will always turn out amazing with great flavors.
Martha
Thanks for your kind words! So glad you liked the lentil, mushroom, kale burritos. Love the idea of turning the recipe into an open-faced tostada! Those Trader Joe's steamed lentils really are such a wonderful easy, healthy and delicious find. I was given my first package by a friend who was cleaning out her fridge and am eternally grateful, so am delighted to pay it forward 🙂
Sandra
Hi, what do you mean with "salsa"? Do you mean tomato salsa? And do you have a recipe?
Martha McKinnon
Hi Sandra, I used jarred tomato salsa. I've updated the recipe to be more clear. If you prefer to make it yourself, here's a good one you can make in the blender: https://simple-nourished-living.com/california-fresh-salsa/ ~Martha