Lentil Spinach Burritos
We love these easy, nutrient-packed, vegan Lentil Spinach Burritos! Great for busy weeknights.
- 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