Go Back
+ servings
5 from 3 votes

Lentil Spinach Burritos

We love these easy, nutrient-packed, vegan Lentil Spinach Burritos! Great for busy weeknights.
Author: Kaitlin - The Garden Grazer
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Dish
Cuisine: Gluten-Free Option, Oil-Free, Vegan
Servings: 4


  • 1 cup green/brown lentils (uncooked)
  • 15 oz. can diced tomatoes
  • 3 oz. baby spinach (or more)
  • 4 cloves garlic
  • 1 onion
  • 2 tsp. cumin
  • 1 tsp. oregano
  • 4 large tortillas
  • Salt to taste
  • Optional: 1/2 tsp. smoked paprika


  • 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.


Can use pre-cooked lentils or canned lentils instead if desired. (1 cup dry lentils yields about 2 1/2 cups cooked.)
Made gluten-free with GF tortillas.


Calories: 400kcal | Carbohydrates: 70g | Protein: 19g | Fat: 5g | Saturated Fat: 1g | Potassium: 980mg | Fiber: 18g | Sugar: 7g | Vitamin A: 2190IU | Vitamin C: 21mg | Calcium: 199mg | Iron: 9.4mg