15 Minute Black Bean and Spinach Burritos Recipe
This quick and flavorful recipe for Black Bean and Spinach Burritos combines hearty black beans, fresh spinach, sweet corn, and melted cheese wrapped in soft flour tortillas. Ready in just 15 minutes, these burritos make a perfect healthy lunch or dinner option that’s both satisfying and easy to prepare on the stovetop.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Lunch
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Vegetables & Beans
- 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), chopped
Spices & Seasonings
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
Dairy & Oils
- 1 tablespoon olive oil
- 1 1/4 to 1 1/2 cups finely shredded cheese (cheddar, pepper jack, Monterey jack, or a mixture)
Breads
- 2 large flour tortillas
Instructions
- Sauté garlic and onions: Heat 1 tablespoon olive oil in a sauté pan over medium heat. Add minced garlic and diced onions, cooking and stirring for 1-2 minutes until fragrant and slightly softened.
- Add spinach: Quickly chop the spinach, then add it to the pan. Continue sautéing for another 1-2 minutes until wilted and incorporated with the garlic and onions.
- Add beans and corn: Stir in the black beans and corn, cooking for an additional 5-6 minutes to heat through and meld the flavors.
- Add spices and cheese: Reduce heat to medium-low. Sprinkle in paprika, cumin, kosher salt, and black pepper, stirring to combine evenly. Then add the shredded cheese on top and gently stir until the cheese melts and blends into the filling.
- Warm tortillas: Place the flour tortillas on a plate. Moisten a paper towel and cover each tortilla. Microwave for about 20 seconds to steam and soften them, making them easier to roll.
- Assemble the burritos: Lay one warmed tortilla flat on a plate or cutting board. Spoon two to three large scoops of the filling into the center of the tortilla.
- Wrap the burritos: Fold in each side of the tortilla over the filling towards the center. Then fold the bottom up over the filling, tucking it under to secure. Keep the sides folded as you roll the burrito tightly until sealed, ensuring the folded sides stay on top for a tight wrap.
- Serve: Enjoy the burritos immediately with your favorite condiments like hot sauce, lime juice, or salsa verde.
Notes
- You can use canned black beans and corn for convenience; just be sure to drain them well.
- Feel free to substitute or mix cheeses according to your taste preferences.
- Microwaving tortillas with a damp paper towel prevents tearing and makes rolling easier.
- Add extra toppings like avocado, sour cream, or fresh cilantro for more flavor.
- Store any leftover filling in an airtight container and refrigerate for up to 3 days.
Keywords: black bean burrito, spinach burrito, quick vegetarian burrito, easy Mexican recipe, stovetop burrito, healthy burrito recipe