Cooking Instructions:

• Start by rinsing the lentils under cold water. In a large saucepan, add the rinsed lentils and cover them with about 3 cups of water. Bring the water to a boil, then reduce the heat to low, cover, and let it simmer for about 20-25 minutes, or until the lentils are tender. Drain any excess water and set aside.
• While the lentils are cooking, heat a skillet over medium heat. Add a splash of water or a drizzle of olive oil if you prefer. Once hot, add the diced onion and sauté for about 5 minutes until they become translucent. Stir in the minced garlic and diced jalapeño peppers, cooking for an additional 2-3 minutes until fragrant.
• Once the aromatics are ready, add the cooked lentils to the skillet along with the taco seasoning and fire-roasted diced tomatoes (including the juice). Stir everything together and let it simmer for about 5 minutes, allowing the flavors to meld. Finally, add the fresh baby spinach and stir until wilted.
• Lay out a tortilla on a flat surface. Spoon a generous amount of the lentil and spinach mixture onto the center of the tortilla. Top with your favorite garnishes like chipotle crema, pico de gallo, or salsa. Fold in the sides of the tortilla and then roll it up tightly from the bottom to the top.
• Your Lentil Spinach Burritos are now ready to be enjoyed! Serve them with a side of fresh lettuce, pickled jalapeños, and a drizzle of hot sauce for an extra kick.