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Black Bean and Spinach Burritos

Quick and Tasty Black Bean and Spinach Burritos You’ll Love

A quick and healthy recipe for Black Bean and Spinach Burritos, packed with flavor and nutrition.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 burritos
Course: Lunch
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 2 tablespoons Olive Oil Can substitute with canola oil or avocado oil.
  • 2 cloves Garlic, minced Freshly minced is best.
  • 1 cup Onion, diced Use yellow or red onions as alternatives.
  • 1.5 cups Black Beans, drained Can substitute with pinto beans.
  • 1.5 cups Corn, drained Fresh, frozen, or canned corn works well.
  • 1.5 cups Spinach, packed Can use thawed and drained frozen spinach as an alternative.
  • 1.25-1.5 cups Cheese, finely shredded Options include cheddar or a Mexican cheese blend.
  • 1 teaspoon Paprika Can substitute with chili powder for more heat.
  • 1 teaspoon Cumin Adds earthy depth.
  • 0.5 teaspoon Kosher Salt Adjust to taste.
  • 1/8 teaspoon Ground Black Pepper
  • 2 large Flour Tortillas Opt for gluten-free tortillas for a gluten-free version.

Equipment

  • Large sauté pan
  • microwave

Method
 

Cooking Steps
  1. Heat the Oil: In a large sauté pan, heat 2 tablespoons of olive oil over medium heat until it shimmers, about 1–2 minutes.
  2. Sauté Garlic and Onion: Add 2 minced garlic cloves and 1 cup of diced onion to the pan, stirring frequently for 1–2 minutes until the onion is translucent and fragrant.
  3. Cook the Spinach: Stir in 1.5 cups of packed fresh spinach and cook for another 1–2 minutes, or until the spinach wilts.
  4. Add Beans and Corn: Fold in 1.5 cups of drained black beans and 1.5 cups of corn, mixing well. Sauté for 5–6 minutes.
  5. Season the Mixture: Reduce heat to low and sprinkle in 1 teaspoon each of paprika and cumin, along with 0.5 teaspoon of kosher salt and 1/8 teaspoon of ground black pepper. Stir well.
  6. Incorporate the Cheese: Fold in 1.25 to 1.5 cups of finely shredded cheese into the filling, allowing it to melt.
  7. Prepare the Tortillas: Steam 2 large flour tortillas in the microwave wrapped in a damp paper towel for about 20 seconds.
  8. Assemble the Burritos: Place a generous portion of the filling in the center of each tortilla and roll tightly.
  9. Serve and Enjoy: Your Black Bean and Spinach Burritos are now ready to be served!

Nutrition

Serving: 1burritoCalories: 450kcalCarbohydrates: 50gProtein: 20gFat: 18gSaturated Fat: 7gCholesterol: 30mgSodium: 700mgPotassium: 600mgFiber: 10gSugar: 4gVitamin A: 50IUVitamin C: 15mgCalcium: 20mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 3 days; these burritos can also be frozen for up to 2-3 months.

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