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

Jump to Recipe

Introduction

These 15 Minute Black Bean and Spinach Burritos are a flavorful and satisfying meal perfect for busy weeknights. Packed with nutritious ingredients and melty cheese, they come together quickly and easily for a delicious lunch or dinner.

A close-up view of a shallow metal pan filled with a cooked mix of black beans, yellow corn kernels, chopped green spinach, and diced translucent onions, all coated in a light orange sauce that looks creamy and slightly melted, giving the dish a glossy texture. The colors are rich and vibrant, and the mixture looks warm and well stirred, sitting on a white marbled surface. 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), chopped
1 1/4 – 1 1/2 cups finely shredded cheese (cheddar, pepper jack, monterey jack, or a mix)
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 the minced garlic and diced onion, and sauté for 1-2 minutes until fragrant and softened.
Step 2: Add the chopped spinach to the pan and sauté for another 1-2 minutes until wilted.
Step 3: Stir in the black beans and corn, cooking for 5-6 minutes to warm through.
Step 4: Reduce heat to medium-low. Add paprika, cumin, salt, and black pepper, mixing well. Sprinkle the shredded cheese over the mixture and stir gently to melt the cheese and combine all ingredients.
Step 5: Meanwhile, place the flour tortillas on a plate. Dampen a paper towel and cover each tortilla. Microwave for 20 seconds to steam and soften them.
Step 6: Lay one tortilla on a plate or cutting board. Spoon two to three large scoops of the filling into the center.
Step 7: Fold in each side of the tortilla over the filling toward the center. Then fold the bottom edge up over the filling and tuck it in. Roll tightly to complete the burrito, keeping the sides folded in as you go.
Step 8: Serve immediately with hot sauce, lime juice, salsa verde, or any favorite burrito condiments.

Tips & Variations

For extra flavor, add a squeeze of fresh lime juice to the filling before assembling.
Use whole wheat or gluten-free tortillas to suit dietary preferences.
Try adding diced avocado or sour cream for creaminess.
Feel free to swap the spinach for kale or chard for a different twist.
To make it vegan, omit the cheese or use a plant-based cheese alternative.

Storage

Store any leftover filling in an airtight container in the refrigerator for up to 3 days. Assemble burritos fresh or wrap prepared burritos tightly in foil and refrigerate for up to 1 day. Reheat in the microwave or in a skillet until warmed through. Avoid reheating burritos that have been wrapped for longer than a day for best texture and flavor.

How to Serve

Two burrito halves are stacked on a white plate placed on a white marbled surface. Each burrito shows three visible filling layers: a soft light beige tortilla wrap on the outside, followed by a colorful inside mix with black beans, bright yellow corn kernels, chopped green leafy vegetables, and melted light orange cheese binding everything. The burrito halves are cut cleanly to reveal the textured, slightly chunky fillings filled fully to the edges. In the background, some blurred green leafy garnish is visible. 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 beans and corn work perfectly. Just be sure to drain and rinse them before adding to the skillet to avoid excess liquid.

How do I keep the burrito from falling apart?

Make sure to warm and soften the tortillas before assembling, and fold in the sides tightly before rolling the burrito. This helps keep the filling secure and the burrito intact.