15 Minute Black Bean and Spinach Burritos Recipe
A quick and delicious 15-minute recipe for black bean and spinach burritos, packed with protein and veggies, seasoned with cumin and paprika, and melted cheese for a comforting, flavorful meal perfect for lunch or dinner.
- 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
Main 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), chopped
- 1 1/4 – 1 1/2 cups finely shredded cheese (cheddar, pepper jack, monterey jack, or a mixture)
- 2 large flour tortillas
Spices
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
Instructions
- Sauté Aromatics: Heat olive oil in a sauté pan over medium heat. Add minced garlic and diced onion, then sauté for 1-2 minutes until fragrant and slightly softened.
- Add Spinach: Quickly chop the spinach, add it to the pan, and continue sautéing for another 1-2 minutes until wilted.
- Cook Beans and Corn: Add black beans and corn to the pan. Stir and sauté for about 5-6 minutes, allowing the mixture to warm through and flavors to meld.
- Season and Melt Cheese: Reduce heat to medium-low. Add paprika, cumin, kosher salt, and black pepper, stirring well to combine. Sprinkle the shredded cheese on top of the mixture and stir until the cheese melts evenly into the filling.
- Warm Tortillas: Place the flour tortillas on a plate. Dampen paper towels and cover each tortilla with one. Microwave for 20 seconds to steam and soften the tortillas, making them pliable for wrapping.
- Assemble Burritos: Lay one tortilla flat on a plate or cutting board. Spoon two to three large scoops of the filling into the center of the tortilla.
- Wrap Burrito: Fold each side of the tortilla inward over the filling towards the center. Then fold the bottom edge up over the filling and tuck it underneath. Keep the sides folded in and roll the burrito tightly to secure the filling inside.
- Serve: Serve your black bean and spinach burritos warm with your favorite condiments such as hot sauce, lime juice, or salsa verde.
Notes
- For a vegan version, omit the cheese or use a plant-based cheese alternative.
- Feel free to add other toppings like avocado, sour cream, or fresh cilantro.
- Use whole wheat tortillas for a healthier twist.
- Make sure to drain canned beans and corn to avoid excess moisture in the filling.
- This recipe serves 2 but can easily be doubled to serve more.
Keywords: black bean burrito, spinach burrito, quick vegetarian burrito, easy Mexican recipe, stovetop burrito
