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    Home » Recipes » Taco + Burrito

    Lentil Spinach Burritos

    Sep 14, 2016 by Kaitlin

    An easy, nutrient-packed, vegan Lentil Spinach Burrito recipe! So simple to make, satisfying, and great for busy weeknights.

    Lentil Spinach Burritos in a tortilla on a plate

    This easy, 8 ingredient lentil burrito is a great meal for busy weeknights.

    It is filled with healthy plant-based protein and fiber, and uses mostly pantry staple ingredients.

    Plus it is simple to make and so satisfying.

    The ingredients and flavors are similar to my favorite Lentil Spinach Soup recipe. But in delicious burrito form!

    Dry brown lentils in a glass jar with wooden spoon

    Ingredients for Lentil Burritos

    For this recipe you will need:

    • Green lentils or brown lentils: These have an earthy taste and hold their shape well after cooking. (Red lentils will not work for this recipe.)
    • Yellow onion: Or you can use sweet onion or white onion instead.
    • Fresh garlic cloves: Or substitute dried garlic powder if needed.
    • Ground cumin: I also like to include smoked paprika with the cumin, but this is optional.
    • Dried oregano
    • Diced tomatoes: Either regular or fire-roasted work great.
    • Fresh baby spinach: You could also try this with baby kale or other greens instead.
    • Tortillas: I try to find whole grain tortillas when possible. Be sure to use gluten-free if needed.
    Lentil Spinach Burritos unwrapped showing the filling

    Serving

    Dairy-free cheese: Top with your favorite vegan cheese shreds or vegan feta cheese crumbles.

    Make it spicy: Add hot sauce to taste before serving, or include a dash of cayenne pepper to the lentil mixture.

    Storing

    Store the leftover lentil mixture in an airtight container in the fridge. We find it keeps well for about 3-4 days.

    Tip: I also enjoy the leftovers as a quick snack (eaten like a salad) or a protein-packed chip dip!

    Lentil Spinach Burritos cut in half on a plate

    For more inspiration, also browse all vegan lentil recipes or spinach recipes.

    Lentil Spinach Burritos in a tortilla on a plate

    Lentil Spinach Burritos

    Easy, nutrient-packed burritos with hearty lentils and fresh spinach! So satisfying and great for busy weeknights.
    4.60 from 5 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Main Dish
    Cuisine: Gluten-Free Option, Oil-Free, Vegan
    Servings: 4 large burritos

    Ingredients

    • 1 cup green/brown lentils (uncooked)
    • 1 yellow onion
    • 4 cloves garlic
    • 2 tsp. ground cumin
    • 1 tsp. dried oregano
    • 15 oz. can diced tomatoes
    • 3 oz. fresh baby spinach (or more)
    • 4 large tortillas (gluten-free if desired)

    Instructions

    • Cook lentils*: Pour about 4-5 cups water and lentils (rinsed + drained) in a saucepan. Bring to boil, then reduce heat to low and cover. 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 medium-high, sauté onion for 7-8 minutes.
    • Add garlic, cumin, and oregano. Stir and sauté for 1 minute.
    • Reduce heat to medium-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

    *Lentils: You can also use pre-cooked lentils or canned lentils instead. (1 cup dry lentils yields about 2 1/2 cups cooked.)
    Spices + seasonings: Change up the seasonings as you see fit. I also like to add 1/2 tsp. smoked paprika.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Lentil Spinach Burritos
    Amount per Serving
    Calories
    440
    % Daily Value*
    Fat
     
    6
    g
    9
    %
    Saturated Fat
     
    1
    g
    6
    %
    Potassium
     
    1087
    mg
    31
    %
    Carbohydrates
     
    77
    g
    26
    %
    Fiber
     
    22
    g
    92
    %
    Sugar
     
    8
    g
    9
    %
    Protein
     
    23
    g
    46
    %
    Vitamin A
     
    2193
    IU
    44
    %
    Vitamin C
     
    21
    mg
    25
    %
    Calcium
     
    205
    mg
    21
    %
    Iron
     
    10
    mg
    56
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this vegan Lentil Spinach Burritos recipe, also feel free to check out:

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

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Taco, Burrito, & Fajita Recipes

    • Tofu Fajitas (Easy Sheet Pan!)
    • Southwest Tofu Burrito
    • Vegan Taco Salad with Creamy Southwestern Dressing
    • Chickpea-Walnut Taco Crumbles (30 Minute!)

    Reader Interactions

    Comments

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      Recipe Rating:




    1. Emily

      October 30, 2022 at 9:27 am

      3 stars
      The flavors are delicious, but sadly this recipe doesn't account for all the leftover water the lentils were cooked in. Unfortunately you end up with a soggy burrito.

      Reply
      • Kaitlin

        October 30, 2022 at 10:20 am

        Hi Emily! Glad you enjoyed the flavors. The instructions in step 1 say to "drain well in a colander" after cooking to remove the excess water from lentils. Hopefully that clears it up if you ever want to give it another go!

        Reply
    2. Karen

      March 16, 2022 at 4:30 pm

      5 stars
      Made this and it was awesome. All it needed was some bitchin' chipotle sauce.

      Reply
      • Kaitlin

        March 17, 2022 at 9:11 am

        So great to hear and thanks for sharing! Such a fantastic idea adding that sauce for more flavor - good call!

        Reply
    3. Carol

      April 02, 2019 at 6:51 pm

      Made this today. It's good except it was mushy. 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
    4. 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

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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