Vegetable Burrito with green lentils

Source:  Mayumi’s Kitchen Macrobiotic Cooking

Vegetable burrito
Vegetable burrito

The Macrobiotic burrito

The vegetable lentil burrito: In this case the macrobiotic vegetable burrito, is perhaps a rather intimidating name to such a simple, delightful food. But, for those who aren’t familiar with the term, “macrobiotic”, here’s a simple introduction. Macrobiotic loosely means, food that is independent of animal based products, food that is balanced with yin-yang principles (crunchy/soft, hot/cold, spicy/sweet) local, seasonal, and minimal. There is a much greater depth to macrobiotics, but this is in my opinion, the easiest way to understand.

When I found this great cookbook from a popular Hollywood macrobiotic chef, I thought it would help me with creating easy, likeable recipes. I was right. This was a great take on a well-loved meal. The burrito is a simple pleasure in life, that most of us would rather not live with out. Can a burrito be macrobiotic though? With this version, yes, it can. This is a great, fresh food to prepare for your family. The great hidden ingredient in this recipe is a balsamic reduction, which is a thick, sweeter version of the balsamic vinegar. It’s easy to make and a must-have for this recipe. This burrito is the perfect balance of bitter/sweet, crunch/soft.

Vegetable Burrito with Green Lentils

A delicious, light and easy all-veg meal that will be loved by everyone! 
Course Main Course
Cuisine American, Mexican
Keyword Breads, vegan, Vegetables
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 5 people


Mayumi’s version

  • 1/2 cup Lentils per person, left over
  • 1 tsp sesame oil
  • 1/2 cup carrots
  • 8 to 10 green beans boiled
  • 1 pinch sea salt
  • 2 medium tortillas soft and 2 per person
  • 1/4 cup tofu mayonnaise
  • 1 cup salad mix fresh, washed and diced
  • 1/4 cup fermented sauer kraut
  • 1 whole avocado
  • 1 TBS balasamic reduction

My version

  • 1/2 cup lentils left over from night before
  • 1 large carrot large and boiled light, and sliced into match sticks
  • 8 fresh sweet peas boiled light (about 1-2 min)
  • 2 medium tortillas soft and home made
  • 1 tsp tofu mayonnaise
  • 1 handful baby spinach
  • 1 whole avocado
  • 1/4 tsp reduced balsamic vinegar


  • Place the green lentils in a pan along with a small amount of water, just enough to cover the bottom pan, and cook over medium heat, slowly warming and stirring constantly. The water is necessary to cook, otherwise it is too thick.  Just mix it in well, and the lentils become pliable again.  Set aside
  • In a separate pan, heat the oil over medium heat and sauté the carrot, green beans, and salt for 2-3 min. Add a small amount of water if needed. Note:  as I mentioned above, I like to pre-boil my veg.  So, do this pre-boil step quickly only for 1-2 minutes, this way, you just sauté for flavor and keep the integrity of the veg.  Set aside
  • Warm up the tortillas in a pre-warmed oven
  • spread the tofu mayonnaise on the tortillas, then fill them with the salad mix, cooked vegetables, sauerkraut and green lentils. Drizzle with reduced balsamic vinegar, roll into burrito form and serve.
    note:*Tofu mayo: mix ½ C. tofu mayo, along w/ 4-6 fine diced pickles. Mix together, and you have your Tofu Mayo.
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