5 Black Bean And Spinach Burrito Recipes for Quick Vegetarian Dinners

15 Minute Black Bean and Spinach Burritos

Some dinners just click, and these 15 minute black bean and spinach burritos are one of those in our house.

You get a protein packed, cheeeeesssse filled vegetarian burrito on the table faster than you can decide what to order, and you sneak a big handful of spinach in while you are at it.

The filling comes together in one pan with black beans, sweet corn, melty cheese, and fresh greens, all rolled up in a soft flour tortilla.

Total time is 15 minutes, with 5 minutes of prep and 10 minutes of cooking. That is it. This has been a staple in our kitchen for a long time, and it is one of our go to meals for a quick, well balanced lunch.

My girls like to split one giant burrito between them, and I will admit I have eaten the last bit of filling straight from the pan more than once.

If you keep a can of beans, some corn, and a bag of spinach around, you are already most of the way there. Let me walk you through it.

Ingredients Needed

Here is what you need for these burritos. Nothing fancy, and most of it is probably in your pantry right now.

• Large flour tortillas. Two of them for this batch. Smaller tortillas work too, you will just end up with more, slightly smaller burritos. Homemade tortillas are a lovely upgrade if you have the time.
• Black beans. Canned is perfect, drained, or cook dried beans ahead and measure out 1 1/2 cups.
• Corn. Canned, frozen, or fresh in season all work. Again, about 1 1/2 cups, or one drained can.
• Spinach. Fresh spinach, 1 1/2 cups packed, which is roughly 2 to 3 ounces. It wilts down to almost nothing, so do not panic at the volume.
• Garlic and onion. Two cloves of minced garlic and 1 cup of diced onion build the base of the filling.
• Olive oil. 1 tablespoon for the pan.
• Spices. 1 teaspoon paprika, 1 teaspoon cumin, 1/2 teaspoon kosher salt, and 1/8 teaspoon ground black pepper.
• Cheese. 1 1/4 to 1 1/2 cups finely shredded. Extra sharp cheddar is a favorite around here, and a Mexican style blend with Colby and Monterey Jack is just as good.

Step by Step Instructions

The whole filling cooks in one pan in about 15 minutes, so read through this once and then go.

1. Heat the olive oil in a saute pan over medium heat. Add the garlic and onion and saute for 1 to 2 minutes.
2. Give the spinach a quick chop, add it to the pan, and saute another 1 to 2 minutes.
3. Add the black beans and corn and saute for 5 to 6 minutes more.
4. Meanwhile, put the flour tortillas on a plate, dampen a paper towel and lay it over them, and microwave for 20 seconds so they steam and soften.

Once the filling is hot and the cheese has melted in, you are ready to fill and wrap. Easy, right?

How to Wrap a Burrito

Place a softened tortilla on a plate or a cutting board and add two to three large scoops of filling to the center. Fold each side of the tortilla in toward the middle, over the filling.

With the sides still folded, bring the bottom of the tortilla up over the filling and tuck it underneath. Keep those sides tucked, then roll the rest of the burrito tightly to close it up.

That is the whole trick. Serve with hot sauce, a squeeze of lime juice, salsa verde, or whatever burrito condiments you love.

Other Mexican Inspired Meals

If you love this kind of easy, flavor packed cooking, here are more Mexican inspired meals from the same kitchen.

• Mexican Street Corn Salad
• Turkey Taco Cups
• Mexican Street Corn Chicken Tacos
• Sweet Sriracha Chicken Tacos
• Baked Flautas de Pollo
• Enchilada Skillet Pasta
• Easy Homemade Black Bean Soup

Any of these pair nicely with a burrito night when you want a little variety on the table.

Other Recipes with Snuck in Spinach

Spinach is my favorite quiet hero. It disappears into so many dishes and nobody at the table notices, which is exactly the point.

• Fresh Spinach Guacamole
• 20 Minute Spinach Ricotta Pasta
• Spinach Tuna Melt
• Avocado Pasta Salad
• Cast Iron Skillet Lasagna
• Beef and Spinach Noodles
• Chickpea and Spinach Curry

If you try one of these, I would love to hear how it went. Drop a comment and let me know what you think, and if you want more easy ideas in your inbox, you can sign up for the newsletter.

Ingredients

Here are the exact amounts for two large burritos.

• 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 packed spinach, about 2 to 3 oz
• 1 1/4 to 1 1/2 cups finely shredded cheese: cheddar, pepper jack, Monterey jack, or a mix
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1/2 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 2 large flour tortillas

Instructions

1. Heat the olive oil in a saute pan over medium heat. Add the garlic and onion and saute for 1 to 2 minutes, until they soften and smell wonderful.
2. Give the spinach a quick chop and add it to the pan. Saute for another 1 to 2 minutes.
3. Add the black beans and corn, stir, and saute for another 5 to 6 minutes.
4. Turn the heat down to medium low. Add the paprika, cumin, salt, and pepper and mix well. Top with the cheese and stir to combine and melt it.
5. Meanwhile, add the flour tortillas to a plate. Dampen a paper towel and place one on top of each tortilla. Microwave for 20 seconds to steam and soften them.
6. Place one tortilla on another plate or a cutting board. Add two to three large scoops of filling to the center of the tortilla.
7. Wrap the burrito by folding each side of the tortilla in over the filling toward the center. With the sides folded, bring the bottom of the tortilla up over the filling and tuck it under. Make sure your sides stay folded in. Gently roll the rest of the burrito, keeping those folded sides on top, and wrap it tightly.
8. Serve with hot sauce, lime juice, salsa verde, or any of your other favorite burrito condiments.

Notes

Nutrition is approximate per very large burrito, so treat these numbers as a rough guide rather than a precise count.

Meal prep and freezing. If you want these ready for later, prepare the filling without the cheese, then let it cool to at least room temperature before adding the shredded cheese and assembling the burritos. Wrap each burrito tightly in plastic wrap and then in aluminum foil, and freeze for up to 2 to 3 months.

Reheating from frozen. Unwrap the burrito and microwave for 6 to 7 minutes per side until it is thawed and hot through. For a crispier shell, finish it in a skillet for 3 to 4 minutes. In the oven, leave it unwrapped on a baking sheet at 400 degrees F for 45 minutes.

Substitutions and swaps.

• Corn can be frozen, fresh, or canned. If you use frozen corn, add it straight to the pan and cook until it is hot.
• Onion can be yellow or red, whichever you have on hand.
• Frozen spinach works too. Thaw it thoroughly, wring out the extra moisture in a clean towel, and use about half of a 10 oz package.
• Cheese can be cheddar or a Mexican style blend. Measure 1 1/4 cups finely shredded, or pack the cup a little if your shreds are thicker.
• Spices are flexible. A pinch of cayenne or chili powder adds heat if you like a kick.
• A gluten free tortilla brand makes this meal gluten free.
• Leftover chicken, pork, or beef can go in along with the beans and corn for extra protein.

Softening the tortillas is the difference between a burrito that cracks and one that rolls like a dream. Do not skip the damp paper towel.

Recipe details

Prep time is 5 minutes and cook time is 10 minutes, for 15 minutes total. This makes 2 large burritos.