15 Minute Black Bean and Spinach Burritos Recipe

Introduction

This 15 Minute Black Bean and Spinach Burrito recipe is a quick, flavorful meal perfect for busy weeknights. Packed with nutritious ingredients and melty cheese, it’s both satisfying and easy to make.

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 – 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

1. 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 slightly softened.
2. Step 2: Quickly chop the spinach and add it to the pan. Continue sautéing for another 1-2 minutes until the spinach wilts.
3. Step 3: Add the black beans and corn to the pan. Stir and sauté for 5-6 minutes, allowing the flavors to combine.
4. Step 4: Lower the heat to medium-low and add paprika, cumin, salt, and black pepper. Mix well, then top with the shredded cheese. Stir gently until the cheese melts and fully incorporates.
5. Step 5: Place flour tortillas on a plate. Dampen a paper towel and place one over each tortilla. Microwave for 20 seconds to steam and soften them.
6. Step 6: Lay a tortilla flat on a plate or cutting board. Spoon two to three large scoops of the filling into the center of the tortilla.
7. Step 7: Fold in each side of the tortilla over the filling toward the center. Then fold up the bottom over the filling and tuck it under. Keep the sides folded in as you roll the burrito tightly to close.
8. Step 8: Serve your burritos hot with your choice of condiments like hot sauce, lime juice, or salsa verde.

Tips & Variations

• For extra protein, add cooked chicken, ground beef, or tofu to the filling.
• Use whole wheat or gluten-free tortillas to suit dietary preferences.
• Try adding chopped jalapeños or a squeeze of lime juice inside the burrito for extra zest.
• If you prefer, replace spinach with kale or Swiss chard for a different leafy green flavor.

Storage

Store leftover burritos wrapped tightly in foil or plastic wrap in the refrigerator for up to 3 days. Reheat in the microwave for about 1-2 minutes or in a skillet over medium heat until warmed through and crispy on the outside.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these burritos vegan?

Yes, simply omit the cheese or use a plant-based vegan cheese alternative to keep it vegan-friendly.

Can I prepare the filling ahead of time?

Absolutely! The filling can be made a day in advance and refrigerated. Reheat before assembling the burritos for a fast meal.

15 Minute Black Bean and Spinach Burritos Recipe

Print Recipe

★★★★★

4.9 from 310 reviews

These 15 Minute Black Bean and Spinach Burritos are a quick, nutritious, and flavorful meal perfect for busy weeknights. Packed with sautéed garlic, onion, black beans, corn, fresh spinach, and melted cheese, these burritos offer a hearty and satisfying combination wrapped in soft, steamed flour tortillas. Seasoned with paprika, cumin, and pepper, they bring a delicious southwestern flair to your table in under 20 minutes.

• Author: Marco
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables and Beans

• 2 cloves garlic, minced
• 1 cup onion, diced
• 1 1/2 cups black beans (cooked or 1 can drained and rinsed)
• 1 1/2 cups corn (fresh, frozen, or 1 can drained)
• 1 1/2 cups spinach, packed (approximately 2–3 oz), chopped

Spices and Seasonings

• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/8 teaspoon ground black pepper

Other Ingredients

• 1 tablespoon olive oil
• 1 1/4 to 1 1/2 cups finely shredded cheese (cheddar, pepper jack, Monterey jack, or a mixture)
• 2 large flour tortillas

Instructions

1. Sauté Aromatics: Heat olive oil in a sauté pan over medium heat. Add minced garlic and diced onion, sautéing for 1-2 minutes until fragrant and translucent.
2. Cook Spinach: Quickly chop the spinach and add it to the pan. Continue to sauté for another 1-2 minutes until spinach is wilted and tender.
3. Add Beans and Corn: Stir in the black beans and corn. Sauté the mixture for 5 to 6 minutes, allowing flavors to meld and ingredients to heat through.
4. Season and Melt Cheese: Lower the heat to medium-low. Add paprika, cumin, kosher salt, and black pepper, stirring well. Sprinkle shredded cheese over the mixture and stir gently until the cheese melts and blends with the filling.
5. Prepare Tortillas: While the filling finishes, place the flour tortillas on a plate. Moisten a paper towel and lay one over each tortilla. Microwave for 20 seconds to steam and soften the tortillas, making them more pliable.
6. Assemble Burritos: Place one warmed tortilla on a plate or cutting board. Spoon two to three large scoops of the filling into the center of the tortilla.
7. Wrap Burrito: Fold in each side of the tortilla over the filling towards the center. Then, fold the bottom edge up over the filling, tucking it underneath. Keep the sides folded in and tightly roll the rest of the burrito, ensuring a snug wrap with the folded edges on top.
8. Serve: Serve the burritos warm with your favorite condiments such as hot sauce, lime juice, salsa verde, or other preferred toppings.

Notes

• For a vegetarian option, use cheese without animal rennet and confirm beans are cooked without animal products.
• Black beans can be substituted with pinto beans or kidney beans.
• To make it gluten-free, substitute flour tortillas with corn or gluten-free tortillas.
• You can add extra vegetables like bell peppers or tomatoes for added texture and flavor.
• Leftover filling can be stored in the refrigerator for up to 3 days.
• Microwaving the tortillas with damp paper towels helps to prevent tearing while rolling.

Keywords: black bean burritos, spinach burritos, quick burritos, vegetarian burritos, easy dinner, Mexican-inspired, healthy burritos