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 protein, veggies, and melty cheese, these burritos come together easily and taste delicious with your favorite toppings.

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 garlic and onion and sauté for 1-2 minutes until fragrant and slightly softened.
2. Step 2: Give the spinach a quick chop, then add it to the pan. Sauté for another 1-2 minutes until wilted.
3. Step 3: Add black beans and corn to the pan, stir well, and sauté for 5-6 minutes until heated through.
4. Step 4: Lower heat to medium-low. Add paprika, cumin, salt, and pepper. Mix thoroughly. Sprinkle cheese over the mixture and stir until cheese melts and is well combined.
5. Step 5: Meanwhile, place tortillas on a plate. Dampen a paper towel and place it over the tortillas. Microwave for 20 seconds to steam and soften the tortillas.
6. Step 6: Lay one tortilla flat on a plate or cutting board. Spoon 2-3 large scoops of the filling into the center.
7. Step 7: Fold the sides of the tortilla over the filling toward the center. Then fold the bottom edge up over the filling and tuck it under. Roll the burrito tightly to enclose the filling completely with the folded sides on top.
8. Step 8: Serve your burritos with hot sauce, lime juice, salsa verde, or any other favorite condiments.

Tips & Variations

• Use a mix of cheeses for extra flavor and creaminess.
• Try adding sautéed bell peppers or jalapeños for a spicy kick.
• For a vegan option, substitute cheese with a plant-based alternative or omit it altogether.
• Warm the tortillas in a dry skillet if you prefer a slightly crispy wrap instead of microwaving.

Storage

Store leftover burritos wrapped tightly in foil or an airtight container in the refrigerator for up to 3 days. To reheat, unwrap and warm in a skillet over medium heat or microwave for about 1-2 minutes until heated through.

How to Serve

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 cooking to remove excess salt and improve flavor.

Can these burritos be frozen?

Absolutely. Wrap burritos individually in foil and freeze for up to 2 months. Reheat from frozen in the oven at 350°F (175°C) for about 20 minutes or until heated through.

15 Minute Black Bean and Spinach Burritos Recipe

Print Recipe

★★★★★

5 from 86 reviews

A quick and delicious 15-minute Black Bean and Spinach Burrito recipe that combines sautéed garlic, onions, black beans, corn, and fresh spinach with warm, melted cheese wrapped in soft flour tortillas. Perfect for a nutritious and satisfying meal packed with protein and flavor.

• Author: liam
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 2 burritos 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Filling

• 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 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, pepper jack, monterey jack, or a mix)

Assembly

• 2 large flour tortillas

Instructions

1. Sauté the aromatics: Heat olive oil in a sauté pan over medium heat. Add the minced garlic and diced onion, sautéing for 1-2 minutes until fragrant and slightly softened.
2. Add and cook the spinach: Quickly chop the spinach and add it to the pan. Continue to sauté for another 1-2 minutes until the spinach wilts down.
3. Add beans and corn: Stir in the black beans and corn, sautéing for an additional 5-6 minutes to combine flavors and heat through.
4. Season and melt cheese: Reduce heat to medium-low, sprinkle in paprika, cumin, kosher salt, and black pepper. Mix well. Top the filling with shredded cheese and stir until the cheese melts evenly into the mixture.
5. Prepare tortillas: Place the flour tortillas on a plate, cover each with a damp paper towel, and microwave for 20 seconds to steam and soften them.
6. Assemble burritos: Lay one tortilla on a flat surface or plate. Spoon two to three large scoops of the filling into the center. Fold in each side over the filling toward the center, then fold the bottom edge over the filling and tuck it under. Keep sides folded in and roll tightly to form the burrito.
7. Serve: Serve immediately with your choice of hot sauce, lime juice, salsa verde, or other favorite burrito condiments.

Notes

• Use fresh or canned black beans; if using canned, rinse and drain for best results.
• Spinach can be substituted with kale or chard if desired.
• For a vegan version, substitute cheese with a plant-based alternative or omit it.
• Warm tortillas thoroughly to avoid cracking when rolling.
• Customize with additional toppings like avocado, sour cream, or salsa.
• This recipe can be doubled easily to serve more people.

Keywords: black bean burrito, spinach burrito, quick vegetarian burrito, easy burrito recipe, 15-minute meals, Mexican vegetarian recipes