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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.
AuthorKaitlin - The Garden Grazer
Prep Time:15 mins
Cook Time:20 mins
Total Time:35 mins
CourseMain Dish
CuisineGluten-Free Option, Oil-Free, Vegan
Servings4 large burritos


  • 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)


  • 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.


*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)

Calories: 440 kcal | Carbohydrates: 77 g | Protein: 23 g | Fat: 6 g | Saturated Fat: 1 g | Potassium: 1087 mg | Fiber: 22 g | Sugar: 8 g | Vitamin A: 2193 IU | Vitamin C: 21 mg | Calcium: 205 mg | Iron: 10 mg