Lentil Spinach Burritos (Easy, Vegan!)

These Lentil Spinach Burritos are a hearty delight! Packed with flavor, they're perfect for lunch, dinner, or meal prep.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Main Course

Cuisine: Vegan

For the Burritos:

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 (for serving)

Cooking Instructions:

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!