Name: 15 Minute Black Bean and Spinach Burritos Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Mexican
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; 1 teaspoon paprika; 1 teaspoon cumin; 1/2 teaspoon kosher salt; 1/8 teaspoon ground black pepper

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Introduction

This 15 Minute Black Bean and Spinach Burrito recipe is a quick, flavorful meal perfect for busy weeknights. Packed with protein and veggies, it’s both hearty and satisfying. You’ll love how easy it is to make with simple ingredients and bold spices.

15 Minute Black Bean and Spinach Burritos Recipe - Recipe Image

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

Step 1: Heat the 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 softened.
Step 2: Give the spinach a quick chop, then add it to the pan. Continue to sauté for another 1–2 minutes until the spinach wilts.
Step 3: Add the black beans and corn to the pan. Stir and sauté everything together for 5–6 minutes until heated through.
Step 4: Reduce the heat to medium-low. Sprinkle in the paprika, cumin, salt, and black pepper. Mix well to combine all the flavors.
Step 5: Top the mixture with shredded cheese and stir gently until the cheese melts and blends into the filling.
Step 6: While the filling cooks, 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 the tortillas.
Step 7: Place one tortilla on a plate or cutting board. Spoon two to three large scoops of the filling into the center of the tortilla.
Step 8: To wrap the burrito, fold in each side of the tortilla over the filling toward the center. Then bring the bottom edge up over the filling, tucking it under tightly. Keep the sides folded in as you roll the burrito completely, keeping the seam side down to secure.
Step 9: Serve your burritos with hot sauce, lime juice, salsa verde, or any favorite condiments.

Tips & Variations

Try adding diced avocado or fresh cilantro for extra freshness.
Use a mix of cheeses for a more complex flavor or substitute with vegan cheese for a dairy-free option.
For extra protein, add cooked chicken or sautéed mushrooms to the filling.
If you prefer a spicier kick, add a pinch of cayenne pepper or chopped jalapeños when cooking the filling.

Storage

Store any leftover filling in an airtight container in the refrigerator for up to 3 days. Burritos can be wrapped individually in foil or plastic wrap and refrigerated for 1–2 days. To reheat, microwave wrapped burritos for 1–2 minutes or until warmed through, or heat in a skillet for a crisp exterior.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans and corn?

Yes, canned beans and corn work perfectly. Just make sure to drain and rinse them to reduce excess sodium and moisture.

Can these burritos be frozen?

You can freeze wrapped burritos before heating. Wrap tightly in foil and freeze for up to 2 months. Reheat in the microwave or oven from frozen, adjusting time as needed.