15 Minute Black Bean and Spinach Burritos Recipe

Introduction

This 15 Minute Black Bean and Spinach Burrito is a quick, flavorful meal perfect for busy weeknights or a satisfying lunch. Packed with nutritious ingredients and melted cheese, it’s both hearty and easy to prepare.

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, or 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 minced garlic and diced onion and sauté for 1-2 minutes until fragrant and slightly softened.
2. Step 2: Give the spinach a quick chop and 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 and cook for 5-6 minutes until heated through.
4. Step 4: Reduce the heat to medium-low. Sprinkle in paprika, cumin, kosher salt, and black pepper. Mix well to combine all the spices.
5. Step 5: Top the mixture with shredded cheese. Stir until the cheese melts and blends into the filling.
6. Step 6: While the filling finishes, place the flour tortillas on a plate. Dampen a paper towel and place it over each tortilla. Microwave for 20 seconds to soften and steam.
7. Step 7: Lay one tortilla on a plate or cutting board. Spoon two to three large scoops of the filling into the center of the tortilla.
8. Step 8: Fold the sides of the tortilla inward over the filling. Then fold the bottom edge up and tuck it under the filling. Keep the sides folded in as you roll the burrito tightly to the top edge.
9. Step 9: Serve immediately with your favorite condiments such as hot sauce, lime juice, or salsa verde.

Tips & Variations

• For extra protein, add cooked chicken or tofu to the filling.
• Swap the black beans for pinto or kidney beans if preferred.
• Use whole wheat tortillas for a healthier twist.
• To make it vegan, use a plant-based cheese alternative or skip the cheese altogether.

Storage

Store leftover burritos wrapped tightly in foil or airtight containers in the refrigerator for up to 3 days. To reheat, warm them in a microwave for 1-2 minutes or in a skillet over medium heat until heated through and the tortilla is crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans and corn for this recipe?

Yes, canned black beans and corn work perfectly. Just be sure to drain and rinse them before adding to the pan.

How can I make this recipe spicier?

Add chopped jalapeños or a pinch of cayenne pepper to the filling. You can also serve with a spicy salsa or hot sauce for extra heat.

15 Minute Black Bean and Spinach Burritos Recipe

Print Recipe

★★★★★

4.9 from 150 reviews

A quick and flavorful vegetarian burrito recipe featuring sautéed black beans, corn, and spinach, combined with warm spices and melted cheese, all wrapped in a soft flour tortilla. Ready in just 15 minutes, perfect for a nutritious lunch or dinner.

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

Ingredients

Scale 1x2x3x

Produce

• 2 cloves garlic (minced)
• 1 cup onion (diced)
• 1 1/2 cups spinach (packed, approximately 2–3 oz, chopped)

Canned Goods

• 1 1/2 cups black beans (or 1 can drained)
• 1 1/2 cups corn (or 1 can drained)

Dairy

• 1 1/4 – 1 1/2 cups finely shredded cheese (cheddar, pepper jack, monterey jack, or a mixture)

Pantry

• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1/2 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 2 large flour tortillas

Instructions

1. Heat and sauté 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 spinach: Quickly chop the spinach if not done already, then add it to the pan. Sauté for another 1-2 minutes until the spinach wilts down.
3. Add beans and corn: Stir in the black beans and corn, continuing to sauté for 5-6 minutes to heat everything through and blend the flavors.
4. Season and add cheese: Reduce the heat to medium-low and add paprika, cumin, kosher salt, and black pepper. Mix well. Sprinkle the shredded cheese evenly over the mixture and stir gently until the cheese melts and combines into the filling.
5. Warm tortillas: Place the flour tortillas on a plate. Dampen a paper towel and place one on top of each tortilla. Microwave for 20 seconds to steam and soften the tortillas, making them more pliable for wrapping.
6. Assemble burritos: Put one tortilla on a plate or cutting board. Scoop two to three large spoonfuls of the filling onto the center of the tortilla.
7. Wrap the burrito: Fold in each side of the tortilla over the filling toward the center. Then, fold up the bottom edge over the filling, tucking it under to secure. Keep the sides folded in, and continue rolling the burrito tightly until completely wrapped.
8. Serve: Serve the burritos warm with your favorite condiments such as hot sauce, lime juice, or salsa verde for extra flavor.

Notes

• Use canned beans and corn for convenience, but rinse and drain to reduce sodium.
• Substitute cheese varieties based on preference or dietary restrictions.
• For a vegan version, omit cheese or use dairy-free cheese alternative.
• Microwaving the tortillas softens them and prevents cracking when rolling.
• Feel free to add other fillings like avocado, tomatoes, or jalapeños for extra flavor.

Keywords: black bean burritos, spinach burritos, quick vegetarian burritos, easy Mexican recipe, 15-minute burrito, healthy burrito recipe