Name: 15 Minute Black Bean and Spinach Burritos Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 2 cloves garlic (minced); 1 cup onion (diced); 1 1/2 cups spinach (packed, approximately 2-3 oz, finely chopped); 1 1/2 cups black beans (cooked or 1 can drained); 1 1/2 cups corn (cooked or 1 can drained); 1 teaspoon paprika; 1 teaspoon cumin; 1/2 teaspoon kosher salt; 1/8 teaspoon ground black pepper; 1 1/4 – 1 1/2 cups finely shredded cheese (cheddar, or pepper jack, monterey jack, or a mixture); 1 tablespoon olive oil; 2 large flour tortillas

Jump to Recipe

Introduction

This 15 Minute Black Bean and Spinach Burrito is a quick and satisfying meal packed with flavor and nutrition. Filled with hearty black beans, fresh spinach, and melted cheese, it’s perfect for a busy weeknight or anytime you want a tasty, homemade burrito.

The image shows two halves of a burrito stacked on a white plate with a white marbled background. The burrito is lightly toasted with a soft, tan-colored flour tortilla wrapped around a filling that includes three visible layers: bright yellow corn kernels, dark black beans, and fresh green spinach leaves, all mixed together with melted orange cheese that gives a creamy texture. The filling is thick and gooey, slightly spilling out from the open ends. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
2 cloves garlic, minced
1 cup onion, diced
1 1/2 cups black beans (or 1 can, drained)
1 1/2 cups corn (or 1 can, drained)
1 1/2 cups spinach, packed (approximately 2-3 oz)
1 1/4 to 1 1/2 cups finely shredded cheese (cheddar, pepper jack, monterey jack, or a mixture)
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon kosher salt
1/8 teaspoon ground black pepper
2 large flour tortillas

Instructions

Step 1: Heat olive oil in a sauté pan over medium heat. Add minced garlic and diced onion, then sauté for 1-2 minutes until fragrant and slightly softened.
Step 2: Chop the spinach roughly and add it to the pan. Sauté for another 1-2 minutes until the spinach wilts.
Step 3: Stir in the black beans and corn, cooking for 5-6 minutes to heat through and combine flavors.
Step 4: Reduce the heat to medium-low. Add paprika, cumin, salt, and pepper. Stir well to distribute the spices. Sprinkle the cheese on top and stir until the cheese melts and blends into the filling.
Step 5: While the filling cooks, place the flour tortillas on a plate. Dampen a paper towel and cover each tortilla. Microwave for 20 seconds to soften and steam them.
Step 6: Lay one tortilla flat on a plate or cutting board. Add two to three large scoops of the filling to the center of the tortilla.
Step 7: Fold the sides of the tortilla inwards over the filling. Then fold the bottom edge up over the filling, tucking it under tightly. Roll the burrito towards the top to fully enclose the filling, keeping the folds tight and secure.
Step 8: Serve your burritos warm with hot sauce, fresh lime juice, salsa verde, or any favorite toppings.

Tips & Variations

For extra protein, add cooked chicken or ground beef to the filling.
Swap out spinach for kale or Swiss chard for a different leafy green flavor.
Use whole wheat tortillas for a healthier option.
Add a squeeze of lime juice to the filling for a fresh burst of acidity before wrapping.
To make it vegan, omit the cheese or use a plant-based cheese alternative.

Storage

Store leftover burritos wrapped tightly in foil or plastic wrap in the refrigerator for up to 3 days. Reheat in a microwave for about 1-2 minutes or in an oven at 350°F (175°C) for 10-15 minutes until warmed through. For longer storage, burritos can be frozen wrapped individually for up to one month; thaw overnight in the refrigerator before reheating.

How to Serve

A close-up image of a white plate holding two burrito halves stacked with the cut sides facing front. Each half shows layers of soft beige tortilla wrapped around a colorful filling made of black beans, bright yellow corn, melted cheese, green spinach or herbs, and small bits of onion. The filling looks moist and slightly creamy, with the cheese stretching a little. The background is softly blurred with green leaves and a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans and corn?

Yes, canned black beans and corn work perfectly. Just be sure to drain and rinse them before adding to the filling to avoid excess liquid.

Can I make these burritos ahead of time?

Absolutely. You can prepare the filling and assemble burritos ahead of time, then store them in the refrigerator. Reheat thoroughly before serving to enjoy the best taste and texture.