Lentil Spinach Burritos (Easy, Vegan!)
If you’ve been searching for a hearty, satisfying, and easy-to-make meal, look no further! These Lentil Spinach Burritos (Easy, Vegan!) are packed with flavor and nutrition, making them perfect for lunch, dinner, or even meal prep for the week. Not only are they simple to prepare, but they also highlight the wonderful combination of lentils and fresh spinach, wrapped up in a warm tortilla. Let’s dive into why this recipe is a must-try!
Why This Recipe Is Reliable
This recipe is reliable for several reasons. First, it uses accessible ingredients that are easy to find in any grocery store. Second, the cooking process is straightforward and requires minimal effort, making it perfect for both novice and seasoned cooks. Lastly, the flavors meld beautifully, creating a comforting and satisfying dish that everyone will love. You’ll have a delicious meal on the table in no time, with leftovers that make for fantastic lunches or quick dinners.
What We’re Using
To whip up these delightful Lentil Spinach Burritos (Easy, Vegan!), you will need the following ingredients:
- 1 cup green or brown lentils (uncooked)
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1-2 jalapeño peppers, diced (adjust to taste)
- 1 ½ Tbsp taco seasoning
- 1 can (15 oz) fire-roasted diced tomatoes
- 2 oz fresh baby spinach (or more for extra greens)
- 5 large tortillas (gluten-free if desired)
- Chipotle crema, pico de gallo, salsa, lettuce, pickled jalapeños, hot sauce, etc., for serving
What You’ll Need (Gear)
Before we get cooking, gather your gear:
- A medium pot for cooking lentils
- A large skillet for sautéing
- A cutting board and knife for chopping ingredients
- A spoon for mixing
- Tortilla press (optional, if making homemade tortillas)
Lentil Spinach Burritos (Easy, Vegan!) in Steps
Let’s get started on these Lentil Spinach Burritos (Easy, Vegan!) with these simple steps:
Step 1: Cook the Lentils
Start by rinsing 1 cup of green or brown lentils under cold water. In a medium pot, combine the lentils with 3 cups of water. Bring to a boil, then reduce heat to a simmer and cook for about 20-25 minutes, or until the lentils are tender. Drain any excess water and set aside.
Step 2: Sauté the Aromatics
In a large skillet, heat a splash of oil over medium heat. Add the diced yellow onion and sauté for about 5 minutes, or until translucent. Then, add the minced garlic and diced jalapeño peppers. Cook for an additional 2-3 minutes until fragrant.
Step 3: Combine the Ingredients
Stir in the cooked lentils, taco seasoning, and the can of fire-roasted diced tomatoes (with their juices). Let everything simmer together for about 5-7 minutes, allowing the flavors to meld. Finally, add the fresh baby spinach, stirring until wilted.
Step 4: Assemble the Burritos
Spoon the lentil and spinach mixture onto the center of each tortilla. Fold in the sides and roll tightly from the bottom up. Place seam-side down on a plate or baking dish.
Step 5: Optional – Toast the Burritos
For an extra crunch, you can toast the burritos in the skillet over medium heat for 2-3 minutes on each side, or until golden brown.
Step 6: Serve and Enjoy!
Serve the burritos warm with your choice of toppings such as chipotle crema, pico de gallo, salsa, lettuce, pickled jalapeños, or a drizzle of hot sauce. Enjoy the explosion of flavors in every bite!
Smart Substitutions
If you’re looking to mix things up or have dietary preferences, consider these substitutions:
- Swap green or brown lentils for red lentils for a slightly different texture.
- Use corn tortillas instead of flour for a gluten-free option.
- Replace taco seasoning with your favorite spice blend or make your own.
- Try adding other vegetables like bell peppers, zucchini, or corn for added nutrition.
- For a creamier texture, add a dollop of avocado or guacamole inside the burrito.
Notes from the Test Kitchen
When testing this recipe, we found that cooking the lentils until tender but not mushy is essential for the best texture in your burrito. Also, feel free to adjust the spice level by adding more or fewer jalapeños based on your preference. If you have leftover filling, it can be stored in the fridge for up to three days and used as a topping for salads or grain bowls.
Leftovers & Meal Prep
These Lentil Spinach Burritos (Easy, Vegan!) are great for meal prep! You can prepare the filling ahead of time and store it in an airtight container in the fridge. Assemble the burritos fresh when you’re ready to eat. They also freeze beautifully, so you can enjoy them later. Just wrap each burrito tightly in foil or plastic wrap and store them in the freezer for up to three months. To reheat, simply thaw and warm in the microwave or oven.
Top Questions & Answers
Can I use other types of beans instead of lentils?
Absolutely! You can substitute black beans, pinto beans, or any other bean of your choice. Just make sure to adjust the cooking time as needed if using canned beans.
How do I make these burritos spicier?
If you love heat, consider adding more jalapeños, or even some chopped chipotle peppers in adobo sauce for an extra kick. Hot sauce can also enhance the spiciness when serving.
Can I make these burritos gluten-free?
Yes! Simply use gluten-free tortillas, and ensure that all other ingredients, like the taco seasoning, are gluten-free as well.
What toppings do you recommend for these burritos?
We recommend a variety of toppings such as fresh pico de gallo, creamy guacamole, chipotle crema, and zesty salsa. Pickled jalapeños add a nice tang, while fresh lettuce provides a crunchy texture. The options are endless!
Desserts to Finish
After enjoying your Lentil Spinach Burritos (Easy, Vegan!), why not treat yourself to a sweet finish? Here are some delightful dessert ideas:
- Vegan Chocolate Chip Cookies
- 5-Ingredient Peanut Butter Cookies
- Vegan Chocolate Mousse
- Easy Vegan Banana Bread
Next Steps
Now that you’ve mastered these Lentil Spinach Burritos (Easy, Vegan!), it’s time to get creative in the kitchen. Experiment with different fillings, try out new toppings, or even create a burrito bowl by serving the lentil mixture over rice or quinoa. The possibilities are endless!
Enjoy the process of cooking and make these burritos a staple in your meal rotation. Share your creations and remember to savor every bite. Happy cooking!
Lentil Spinach Burritos (Easy, Vegan!)
Ingredients
Equipment
Method
- Start by rinsing the lentils under cold water. In a medium pot, combine lentils with water. Bring to a boil, then simmer for about 20-25 minutes until tender. Drain excess water and set aside.
- In a large skillet, heat a splash of oil over medium heat. Add diced onion and sauté for about 5 minutes until translucent. Add minced garlic and diced jalapeños, cooking for an additional 2-3 minutes.
- Stir in the cooked lentils, taco seasoning, and fire-roasted tomatoes. Simmer for about 5-7 minutes, then add fresh spinach, stirring until wilted.
- Spoon the lentil mixture onto each tortilla. Fold in the sides and roll tightly from the bottom up. Place seam-side down on a plate.
- Optional: Toast the burritos in the skillet for 2-3 minutes on each side until golden brown.
- Serve warm with your choice of toppings and enjoy!
Notes
- Adjust jalapeño quantity based on spice preference.
- Leftover filling can be stored in the fridge for up to three days.
- Wrap burritos tightly for freezing, and they can last up to three months.
