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Lentil Spinach Burritos

September 14, 2016 By Kaitlin McGinn 6 Comments

We love this easy, nutrient-packed, vegan Lentil Spinach Burrito! Great for busy weeknights.

Lentil Spinach Burritos in a tortilla on a plate

This easy, 8-ingredient lentil burrito is a perfect meal for busy weeknights! They’re packed with lots of healthy plant-based fuel to help keep your body satisfied and energized.

The ingredients and flavors are similar to my favorite Lentil Spinach Soup recipe, but this time in delicious burrito form!

Lentil Spinach Burritos unwrapped showing the filling

We make this dish often because it’s so simple, flavorful, and pleasantly filling. Plus lentils are an incredible source of protein, fiber, and nutrients, and are wonderfully inexpensive.

I also love pulling the leftovers out of the fridge for quick snacks or as a protein-packed chip dip. Hope you enjoy as well!

If you’re looking for more lentil inspiration, check out this roundup of 50 Amazing Vegan Lentil Recipes.

Lentil Spinach Burritos cut in half on a plate
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5 from 3 votes

Lentil Spinach Burritos

We love these easy, nutrient-packed, vegan Lentil Spinach Burritos! Great for busy weeknights.
AuthorKaitlin – The Garden Grazer
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
CategoryMain Dish
CuisineGluten-Free Option, Oil-Free, Vegan
Servings4 burritos

Ingredients

US Customary – Metric
  • 1 cup green/brown lentils (uncooked)
  • 15 oz. can diced tomatoes
  • 3 oz. baby spinach (or more)
  • 4 cloves garlic
  • 1 onion
  • 2 tsp. ground cumin
  • 1 tsp. dried oregano
  • 4 large whole-grain tortillas
  • Salt to taste
  • Optional: 1/2 tsp. smoked paprika
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Instructions

  • Cook lentils: pour about 4-5 cups water and lentils in a saucepan. Bring to boil, cover, reduce heat to low. Simmer for 20 minutes or until tender. Drain well in a colander.*
  • While lentils are cooking, dice onion and mince garlic.
  • In a large skillet over med-high, saute onion for 7-8 minutes.
  • Add garlic, cumin, and oregano. Saute for 1 minute.
  • Reduce heat to med-low. Add cooked lentils and tomatoes with juice. Heat for 10 minutes, stirring occasionally.
  • Stir in spinach and let cook 1-2 minutes to slightly wilt. Salt to taste.
  • Spoon the mixture onto tortillas, and top with more fresh spinach if desired. Roll up tightly, tucking in one or both ends.

Notes

Can use pre-cooked lentils or canned lentils instead if desired. (1 cup dry lentils yields about 2 1/2 cups cooked.)
Made gluten-free with GF tortillas.

Nutrition Per Serving (Estimate)

Calories: 440 kcalCarbohydrates: 77 gProtein: 23 gFat: 6 gSaturated Fat: 1 gPotassium: 1087 mgFiber: 22 gSugar: 8 gVitamin A: 2193 IUVitamin C: 21 mgCalcium: 205 mgIron: 10 mg
Did you make this recipe?Please leave a star rating or comment below.
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Vegan Lentil Spinach Burritos photo collage

If you’re enjoying these Lentil Spinach Burritos, also feel free to check out:

  • Smoky Tomato Lentil Soup
  • Red Lentil & Sweet Potato Stew
  • Vegan Lentil Goulash (American Style)

Come join The Garden Grazer on Instagram and then share a photo if you make or adapt this recipe! I love seeing your creations. (Also please leave a review & star rating below if you give it a try. Your feedback is greatly appreciated – thank you!)

Filed Under: Main Dish, Recipe, Vegan Tagged With: burritos, cumin, garlic, lentils, plant protein, spinach, tomato, weeknight

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Reader Interactions

Comments

  1. Wendy T

    September 17, 2016 at 2:00 am

    I made this tonight – really good! It never made it to a tortilla, though – I ate it right from the pan!

    Reply
    • Kaitlin | The Garden Grazer

      September 17, 2016 at 4:08 pm

      So great to hear, Wendy! I like your style – just grab a spoon and dig in! 🙂

      Reply
  2. Superior Papers

    September 15, 2017 at 4:33 pm

    My kids just would not go near anything lentils. I will try out your recipe in hopes that they would start to consume it for the love of burritos.

    Reply
    • Kaitlin | The Garden Grazer

      September 19, 2017 at 4:50 pm

      Hope they enjoy!

      Reply
  3. Carol

    April 2, 2019 at 6:51 pm

    Made this today. It’s good except it was musy. I used a little red crush pepper. You can use same recipe with pasta.

    Reply
    • Kaitlin McGinn

      April 15, 2019 at 11:11 am

      Hi Carol! Thanks for sharing!

      Reply

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Hi, I'm Kaitlin! I share easy vegan recipes that are mostly whole food, plant-based, oil-free, & gluten-free. Learn More About Me →

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