Lentil Spinach Burritos (Easy, Vegan!)
These nutrient-packed lentil burritos are so simple to make! They're protein-rich, incredibly satisfying, and an affordable meal for busy weeknights.
Servings: 5 burritos
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
Lentils: You can also use pre-cooked lentils or canned lentils instead. (1 cup dry lentils yields about 2 1/2 cups cooked.)
Other additions: Add red bell pepper, fresh cilantro, sweet corn, or anything else that sounds good.
Make it spicy: Add a pinch of cayenne pepper, chipotle in adobo sauce, medium green chiles, or top with hot sauce.
For gluten-free and oil-free: Seek out GF/no-oil tortillas, or omit the tortillas and create a grain bowl instead. Start with cooked rice or quinoa, add the lentil mixture, then desired toppings & sauce.
Yield: Recipe makes about 4 cups lentil mixture. I find this is about 5 burritos, but it can be more or less depending on the size of your tortillas and how much you fill them.
Recipe originally published September 2016. Updated August 2025.
Nutrition Per Serving (Estimate)
Calories: 351 kcal | Carbohydrates: 60 g | Protein: 16 g | Fat: 5 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 1 g | Potassium: 714 mg | Fiber: 16 g | Sugar: 6 g | Vitamin A: 1279 IU | Vitamin C: 19 mg | Calcium: 156 mg | Iron: 6 mg
