Lentil Broccoli Burritos with Tofu Ricotta

These vegan lentil broccoli burritos with tofu ricotta and sun-dried tomatoes are SO delicious! Packed with plant protein, iron, folate, and flavour, they are the perfect hearty vegan burrito.

If I could only eat one thing for the rest of my life, it would be burritos. My love of burritos knows no bounds, and I tend to make them for dinner once a week. At restaurants (remember when going out to eat was a thing!), my eyes are like laser beams in search of the vegan or vegetarian burrito on the menu. In my early years of university, I would study in the cafe at Whole Foods Market for the sole purpose of getting a mega vegan burrito for lunch. So yes, it goes without saying that I have a deep affinity for this deeply satisfying dish!

One day a few weeks back, I was thinking of making my Mediterranean Lentil Veggie Wraps for dinner. But then, inspiration for these lentil broccoli burritos with tofu ricotta struck like a lightning bolt! When we think about burritos, we usually associate them with beans, rice, avocado, salsa, and Mexican spices, but these ones take their flavour inspiration from Mediterranean cuisine.

The filling consists of two elements: Tofu ricotta and a mixture of cooked onion, garlic, broccoli, red pepper, sun-dried tomatoes, olives, herbs, and lentils. These are piled onto flour tortillas, rolled, brushed with a little bit of olive oil, and baked to perfection. You can serve them as they are, or spoon some warm marinara sauce on top and eat with a knife and fork. My family commented that they were reminiscent of a savoury phyllo strudel when enjoyed in this way, which is pretty cool!

ingredients in these lentil broccoli burritos

• Tofu ricotta: Firm tofu, lemon juice, dijon mustard, nutritional yeast, tahini, light miso or tamari, sea salt, garlic, pepper, and water.
• Broccoli and lentils: Extra virgin olive oil, onion, garlic, red bell pepper, sea salt, pepper, basil, oregano, chili flakes, sun-dried tomatoes, Kalamata olives, broccoli, and lentils.
• For assembling the burritos: Large flour tortillas and olive oil.
• Plus warm marinara sauce to spoon over top before serving, if desired.

how to make them (in a nutshell)

You can find the detailed instructions on the recipe card, but here is how to make these burritos in a nutshell.

Start by making the tofu ricotta. Simply place all of the ingredients in a food processor and process until very smooth and creamy, like ricotta. Transfer into a container until ready to use.

Next, make the broccoli and lentil filling. Cook the onion, garlic, and peppers in a skillet until lightly browned. Add salt, pepper, herbs, and chili flakes, followed by the broccoli. Cook just until the broccoli is bright green; it will cook more as the burritos bake. Add the sun-dried tomatoes, olives, and cooked lentils. Taste and add another pinch of salt, if desired.

Preheat the oven to 350 degrees Fahrenheit and lightly oil a 9×13-inch baking dish with olive oil.

To assemble the burritos, spread a heaping ⅓ cup of the ricotta in the middle of a tortilla (see photos for reference). Top with a heaping 1 cup of the broccoli lentil filling. Roll up as you would any burrito or wrap. Place, seam side down, in the prepared baking dish.

Repeat this step with the remaining tortillas, tofu ricotta, and broccoli/lentil filling. Finally, lightly brush each burrito with olive oil. Bake for 15-18 minutes, until warmed through and lightly browned.

Enjoy as they are for a handheld version, or enjoy with some warm marinara sauce and eat with knife and fork. I also love hot sauce with these. (If you know me, you know. I put hot sauce on almost everything.)

a few final thoughts and notes

• If you are avoiding soy, see my cashew cheese option in the “Notes” section on my recipe card.
• Not a lentil fan? Feel free to swap them out for chickpeas, white beans, or kidney beans.
• You can use pretty much any combination of veggies in the filling. Broccoli and red pepper is a classic combo, but kale and cauliflower or finely chopped winter squash and Brussels sprouts would also be lovely. Let your creativity run wild based on what you have on hand. You’ll just want a total of 6-7 cups of chopped veggies, and remember that cooking time will vary based on the veggies you use.
• Grain-free? Try making these with blanched collard greens, or enjoy the components in bowl form with some mashed sweet potato to replace the tortilla element.

more burritos and burrito bowls

If you love burritos as much as I do, you might want to check out my other burrito recipes:

• Jerk Tofu Burritos with Avocado Cilantro Sauce
• Black Bean and Delicata Squash Burrito Bowls
• Southwestern Tofu Scramble Burritos (this one really highlights the evolution of my food photography, hehe)

I hope you love these lentil broccoli burritos with tofu ricotta. They’re:

Wholesome
Bursting with Mediterranean flavours
Cozy to the max
Packed with protein, and guaranteed to please the whole family!

If you make this recipe, feel free to leave a comment and rating below the post. And if you share a photo to Instagram, tag @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made!

Enjoy!

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Lentil Broccoli Burritos with Tofu Ricotta

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5 from 1 review

• Author: Allison
• Total Time: 48 minutes
• Yield: 6 servings 1x
• Diet: Vegan

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Description

These lentil broccoli burritos with tofu ricotta and sun-dried tomatoes are SO delicious! Packed with plant protein, iron, folate, and flavour, they are the perfect hearty vegan burrito.

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Ingredients

Scale 1x2x3x

Tofu Ricotta

• 1 block (450 grams) firm tofu
• ½ cup freshly squeezed lemon juice (Yes, that is a lot of lemon juice- I like it tangy but feel free to use less to suit your taste!)
• 1 teaspoon dijon mustard
• ¼ cup nutritional yeast
• ¼ cup tahini
• 1 tablespoon light miso or reduced sodium tamari
• 1 teaspoon fine sea salt
• 1 large garlic clove, minced
• Freshly ground black pepper, to taste
• ¼ cup water

Broccoli and Lentil Filling

• 2 tablespoons extra virgin olive oil
• 1 medium onion, diced
• 4 medium garlic cloves, minced
• 1 red bell pepper, diced
• Big pinch each fine sea salt and freshly ground black pepper
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ¼ teaspoon chili flakes
• 3 tablespoons oil-packed sun-dried tomatoes, finely chopped
• ¼ cup pitted Kalamata olives, chopped
• 5 cups broccoli florets (chopped small)
• 2 cups cooked green, French green, or black lentils

6 burrito sized flour tortillas
Extra virgin olive oil, for oiling the pan and brushing the tortillas
Warm marinara sauce, for serving (optional)

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Instructions

1. Start by making the tofu ricotta. Simply crumble the tofu into the bowl of a food processor fitted with the ‘S’ blade. Add the remaining ricotta ingredients and process until very smooth and creamy, like ricotta cheese. Transfer into a container until ready to use.
2. Next, make the broccoli and lentil filling. Warm the oil in a large skillet over medium heat. Cook the onion, garlic, and peppers in a skillet until softened and lightly browned, about 7 minutes. Add salt, pepper, herbs, and chili flakes, followed by the broccoli. Cook just until the broccoli is bright green; it will cook more as the burritos bake. Add the sun-dried tomatoes, olives, and cooked lentils. Taste and add another pinch of salt, if desired.
3. Preheat the oven to 350 degrees Fahrenheit and lightly oil a 9×13-inch baking dish with olive oil.
4. To assemble the burritos, spread a heaping ⅓ cup of the ricotta in the middle of a tortilla (see photos for reference). Top with a heaping 1 cup of the broccoli lentil filling. Roll up as you would any burrito or wrap. Place, seam side down, in the prepared baking dish. Note: I was just able to fit 5 burritos in the baking dish at once, so I baked the sixth one in a separate dish. 
5. Repeat this step with the remaining tortillas, tofu ricotta, and broccoli/lentil filling. Finally, lightly brush each burrito with olive oil. Bake for 15-18 minutes, until warmed through and lightly browned.
6. Enjoy as they are for a handheld version, or enjoy with some warm marinara sauce and eat with knife and fork. I also love hot sauce with these. (If you know me, you know. I put hot sauce on almost everything.)

Notes

If you are avoiding soy, here is my soft cashew cheese recipe that you can use in place of tofu ricotta. Simply place all of the following ingredients in a food processor and process until smooth. Use 2 tablespoons in each burrito instead of ⅓ cup, since it makes a smaller amount and is richer.

• 1 cup raw cashews, soaked in hot water for at least 1 hour and drained
• ¼ cup freshly squeezed lemon juice
• ¼ cup nutritional yeast
• 1 tbsp light miso or reduced sodium tamari
• 1 tbsp apple cider vinegar
• ½ tsp fine sea salt

If cooking lentils from scratch, you’ll need ¾ cup of uncooked lentils to get 2 cups of cooked lentils. If you want to use canned lentils or beans, that’s fine- a 14-oz can yields 1 ½ cups, which is okay in a pinch.

Store any unused tofu ricotta in an airtight container in the fridge for a week. It’s really delicious on sandwiches, crackers, pizza, and salads!

• Prep Time: 30 minutes
• Cook Time: 18 minutes
• Category: Main Course
• Cuisine: Mediterranean

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