We love these easy, nutrient-packed, vegan Lentil Spinach Burritos! Great for busy weeknights.
These easy, 8-ingredient burritos are perfect for busy weeknights! They’re packed with plenty of healthy plant-fuel to keep your body happy and energized. It’s similar to my favorite Lentil Spinach Soup, but in burrito form!
I posted this recipe years ago, but I love to revisit and update as necessary. 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 so inexpensive!) I also love pulling the leftovers out of the fridge for quick snacks or as a protein-packed chip dip!
For more lentil inspiration:
50 Amazing Vegan Lentil Recipes
Lentil Spinach Burritos
We love these easy, nutrient-packed, vegan Lentil Spinach Burritos! Great for busy weeknights.
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Servings:4
Ingredients
- 1 cup green/brown lentils (uncooked)
- 15 oz. can diced tomatoes
- 3 oz. baby spinach (or more)
- 4 cloves garlic
- 1 onion
- 2 tsp. cumin
- 1 tsp. oregano
- 4 large tortillas
- Salt to taste
- Optional: 1/2 tsp. smoked paprika
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: 400kcal | Carbohydrates: 70g | Protein: 19g | Fat: 5g | Saturated Fat: 1g | Potassium: 980mg | Fiber: 18g | Sugar: 7g | Vitamin A: 2190IU | Vitamin C: 21mg | Calcium: 199mg | Iron: 9.4mg
Did you make this recipe?Tag @thegardengrazer on Instagram and hashtag it #thegardengrazer. I love seeing your recreations!
I made this tonight – really good! It never made it to a tortilla, though – I ate it right from the pan!
Awesome Wendy!! Haha that happens to me too – just grab a spoon and dig in! 😀 I love it as a chip dip too. Thanks for the sweet message, have a great weekend!
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.
Just about everything seems better wrapped up in a tortilla, right?! 😉 Totally get it. Hope you can find something they love! (PS – I just posted a "Lentil Taco Soup" you might be interested in too! Maybe they'd have fun customizing it with their own favorite toppings.)
Recipe: http://www.thegardengrazer.com/2017/09/lentil-taco-soup.html
Made this today. It’s good except it was musy. I used a little red crush pepper. You can use same recipe with pasta.
Hi Carol! Glad to hear you enjoyed 🙂 Wishing you a beautiful week!