We love this easy, nutrient-packed, vegan Lentil Spinach Burrito! Great for busy weeknights.
This easy, 8-ingredient lentil burrito is a perfect meal for busy weeknights! They're packed with lots of healthy plant-based nutrients that help keep our bodies satisfied and energized.
The ingredients and flavors are similar to my favorite Lentil Spinach Soup recipe, but this time in delicious burrito form!
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
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. ground cumin
- 1 tsp. dried oregano
- 4 large whole-grain 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
Nutrition Per Serving (Estimate)
If you're enjoying these Lentil Spinach Burritos, also feel free to check out:
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 and star rating below if you give it a try. Your feedback is greatly appreciated - thank you!)
Carol
Made this today. It's good except it was mushy. I used a little red crush pepper. You can use same recipe with pasta.
Kaitlin McGinn
Hi Carol! Thanks for sharing!
Superior Papers
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.
Kaitlin | The Garden Grazer
Hope they enjoy!
Wendy T
I made this tonight - really good! It never made it to a tortilla, though - I ate it right from the pan!
Kaitlin | The Garden Grazer
So great to hear, Wendy! I like your style - just grab a spoon and dig in!