This nutrient-packed Lentil Spinach Burrito recipe is so simple to make! It's protein-rich, incredibly satisfying, and great for busy weeknights. (Vegan with gluten-free and oil-free options.)
These easy (8 ingredient!) lentil burritos are a great, affordable meal for busy weeknights.
They're filled with healthy plant-based protein and fiber, and use mostly pantry staple ingredients. Plus you can enjoy them straight, or add your favorite toppings and sauces!
Best of all, they're simple to make and so satisfying. The ingredients and flavors are somewhat similar to my favorite Lentil Spinach Soup recipe. But in delicious burrito form!
Ingredients for Lentil Burritos
For this recipe you'll need:
- Green lentils or brown lentils: These have an earthy taste and hold their shape well after cooking. (Red lentils won't work for this recipe.) I cook mine from scratch which is quick, easy, and cost-effective. But canned lentils can work instead for convenience. (One cup dry lentils equals about 2.5 cups cooked.)
- Yellow onion: Or sweet onion, white onion, or red onion.
- Fresh garlic cloves: Or substitute dried garlic powder, but I like the taste of fresh in this recipe.
- Jalapeño pepper
- Taco seasoning: I keep a jar of my homemade Taco Seasoning blend on hand in the pantry. It's perfect for adding warm, zesty flavor to a variety of dishes. (But if you don't want to use taco seasoning, substitute with 2 tsp. cumin + 1 tsp. dried oregano + 1/2 tsp. smoked paprika.)
- Fire-roasted diced tomatoes: Or just use regular diced tomatoes if preferred.
- Fresh baby spinach
- Large tortillas: I try to find whole grain tortillas when possible. Be sure to use gluten-free if needed. I use large burrito-sized tortillas.
Customizing
Other additions: Expand this recipe with other veggies like red bell pepper, green pepper, fresh cilantro, sweet corn, or avocado. You can also add cooked rice or quinoa.
Add beans: Cut back the lentils and add a 15-ounce can of black beans or pinto beans if you'd like a lentil & bean combo. Vegan refried beans could also work!
Make it spicy: Add a dash of cayenne pepper to the lentil mixture, chipotle in adobo sauce for smoky spice, or medium green chiles. Or simply add hot sauce to taste before serving.
Tortilla-free: The burrito filling can be a little messy, so you can also skip the tortilla and create a hearty grain bowl instead! Start with cooked rice or quinoa, add the lentil mixture, then all your favorite toppings and sauces. (It also can work as an enchilada filling!)
Serving
Make it cheesy: Top with your favorite vegan cheese shreds (like cheddar cheese) or a dollop of Cashew Queso.
Toppings: I like spreading a spoonful of Chipotle Crema on my tortilla before adding the lentil mix. You can also add fresh greens, Pico de Gallo, Blender Salsa, pickled jalapeño, etc.
Storing
Store the leftover lentil mixture in an airtight container in the fridge. I find it holds up really well for about 3-4 days and reheats great.
Tip: I also enjoy the leftovers as a quick snack (eaten like a salad) or a protein-packed chip dip!
For more inspiration, also browse all vegan lentil recipes or spinach recipes.
Lentil Spinach Burritos (Easy, Vegan!)
Ingredients
- 1 cup green/brown lentils (uncooked)
- 1 yellow onion
- 4 cloves garlic
- 1-2 jalapeño peppers
- 1 1/2 Tbsp. taco seasoning
- 15 oz. can fire-roasted diced tomatoes
- 2 oz. fresh baby spinach (or more)
- 5 large tortillas (gluten-free if desired)
For serving (optional):
- Chipotle crema, pico de gallo, salsa, lettuce, pickled jalapeños, hot sauce, etc.
Instructions
- Cook lentils: Pour about 4-5 cups water and lentils (rinsed) in a saucepan. Bring to a light boil, then reduce heat to medium-low. Simmer covered for 20 minutes or until lentils are tender. When done cooking, drain the lentils well in a colander, removing as much water as possible.
- While the lentils are cooking, dice the onion.
- In a large skillet over medium-high heat, sauté the onion for 7-8 minutes. (I use about 3 Tbsp. water/broth for no-oil sauté method, adding a splash more as needed.)
- Meanwhile, mince the garlic and jalapeño (seeds and ribs removed).
- When the onion has softened, add the garlic, jalapeño, and taco seasoning. Stir and sauté for 1 minute.
- Reduce heat to medium-low. Add the cooked (and well-drained) lentils. Then add the diced tomatoes (removing some of the excess juice if desired). Heat for 10 minutes uncovered, stirring occasionally.
- Roughly chop the spinach and stir it in during the last couple minutes of cooking time. Stir occasionally until it's soft and wilted. Taste and add salt if needed.
- Spoon the mixture onto warmed tortillas and add any desired toppings. Roll it up tightly, tucking in both ends. (Just a heads up, this burrito can run on the messy side!)
Notes
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
If you're enjoying this vegan Lentil Spinach Burritos recipe, also feel free to check out:
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Jennifer says
This was a great tasting super simple meal! I cooked the lentils in my instant pot (1:2 lentil to water ratio, 10-12 minutes), so no need to drain after cooking. I added the smoked paprika like you suggested, and the flavour was spot on! Thanks for sharing another wonderful weeknight recipe!!
Kaitlin says
Excellent! Thanks a lot for sharing your instant pot method for lentils as well - very helpful! Thrilled to hear you found another recipe you enjoy, Jennifer.
Emily says
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.
Kaitlin says
Hello, Emily! Glad you enjoyed the flavors, but sorry to hear it was too soggy for you. For the lentils, the instructions say to "drain well in a colander" after cooking to remove all the excess water. (So you're not adding any of the cooking water to the dish.) There are also juices in the canned tomatoes you can remove before adding to that to the pan as well.
Karen says
Made this and it was awesome. All it needed was some bitchin' chipotle sauce.
Kaitlin says
So great to hear and thanks for sharing! Such a fantastic idea adding that sauce for more flavor - good call!
Carol says
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 says
Hello, Carol! You could add some bell pepper for a little crunch if you'd like! Crushed red pepper sounds great for a little spice. Thanks for sharing!
Wendy T says
I made this tonight - really good! It never made it to a tortilla, though - I ate it right from the pan!
Kaitlin says
That's awesome, Wendy! I like your style - just grab a spoon and dig in!