Quick lunch or dinner that’s also healthful! We often make our 15-Minute Black Bean and Spinach Burritos as a quick, simple, wholesome, and delectable dinner option. All the flavors and textures of a black bean and cheese vegetarian burrito, plus extra veggies!
Our burrito-loving household has been enjoying these 15-minute Black Bean and Spinach Burritos for a very long time, so I can’t believe it’s taken me this long to share them! This is my go-to meal if I need a healthy, filling lunch that the children will love. A vegetarian burrito with extra nutrients is made with sweet corn, black beans, and lots of melty cheese wrapped in a soft wheat tortilla.
Ingredients Needed
- Have you created your own flour tortillas yet? Although we prefer to prepare these burritos in large tortilla shells, you could instead use smaller ones.
- Black beans: Unless we’re planning a dinner and have a pot of cooked black beans from dried beans ready to go, we usually have at least canned beans on hand.
- Corn: The corn brings in the ideal amount of sweetness. You may use them fresh when in season, frozen, or canned!
- Since spinach is my favorite green to sneak into meals, it’s probably the fresh fruit we can always count on to be in our refrigerator.
- Our culinary staples are onions and garlic.
- Spices: We love to add a little cumin, paprika, salt, and pepper to these burritos.
- Cheese: We recommend the Tillamooks Extra Sharp Cheddar or a Mexican-style combination that includes Monterey Jack and Colby jack.
Step-by-Step Instructions
Did I mention it was fifteen minutes? That means a quick lunch or dinner made in a single pan!
Cook the Filling
And that’s it! All you need to do to quickly prepare the filling for these black bean vegetarian burritos is sauté some garlic and onion, add some spinach, and then add the beans, corn, seasonings, and cheese.
Cheesy Happiness
Is this tasty cheese concoction still warm from the skillet that I just finished eating? Indeed. Indeed, I have. I mean, how could you not? It’s time to finish up now!
How to Wrap a Burrito
Get your Tortillas soft.
Having a beautiful soft, flexible tortilla is one of the most critical ingredients for a successful burrito wrap. Use a steamer basket or a moist paper towel in the microwave to guarantee this while steaming your tortillas.
Fill the middle with your mixture.
Since the girls enjoy to share these gooey black bean burritos, we adore them.
Fold up each side first.
Grasp both edges of the tortilla, then carefully tuck them under the contents.
Tuck the bottom in.
Holding the edges in place, fold the tortilla’s bottom corner up until it somewhat covers the contents.
Slide it beneath the filling.
Tuck the tortilla’s bottom carefully beneath the contents, keeping those edges tucked in.
Complete with a snug roll.
Tuck the bottom portion of the tortilla under, then tightly roll the remaining portion, preserving the edges.
These 15-Minute Black Bean and Spinach Burritos are wrapped and ready to eat! And voilà, you have your very own spicy sauce and a little fresh lime added. A quick, simple, and deliciously cheesy vegetarian tortilla!
These bean burritos are something we love, and I hope you do too!
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15 Minute Black Bean and Spinach Burritos
Quick lunch or dinner that's also healthful! We often make our 15-Minute Black Bean and Spinach Burritos as a quick, simple, wholesome, and delectable dinner option. All the flavors and textures of a black bean and cheese vegetarian burrito, plus extra veggies!
- 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 of any)
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 2 large flour tortillas
- In a sauté pan, heat the olive oil on medium. Add the onion and garlic, and cook for one to two minutes.
- Add the chopped spinach to the pan and sauté it for an additional one to two minutes.
- Sauté the corn and black beans for a further five to six minutes while stirring.
- Reduce the heat to medium-low and thoroughly combine the paprika, cumin, salt, and pepper. Add cheese on top, then whisk to mix it in and melt it.
- Place the flour tortillas on a dish in the interim. Wet a paper towel, then cover each tortilla with one. Tortillas are steamed and softened by 20 seconds in the microwave.
- Put one tortilla onto a cutting board or another dish. Place two or three generous portions of the filling in the middle of the tortilla shell.
- Fold each tortilla corner toward the center of the filling to enclose the burrito. Fold the tortilla’s edges to tuck the bottom beneath the filling and pull it up over it. Be sure to keep your sides tucked in. Tightly wrap the remaining portion of the tortilla while gently rolling the other half, maintaining the folded edges on top of the remaining shell.
- Serve with salsa verde, lime juice, spicy sauce, or any other of your preferred burrito toppings!
Serving Size: The nutritional information is based on about two big burritos.
Prepare Meals and Freeze
These burritos are great frozen or for meal prep! Prepare the filling in advance and freeze it; do not add the cheese just yet. Before adding the filling to the burrito shell, let it cool to room temperature or slightly colder. Then, stir in the shredded cheese. After that, cover firmly in aluminum foil, plastic wrap, and then wrap again. For up to two or three months, freeze.
Microwave: Unwrap and cook for 6–7 minutes on each side, or until the tortilla is completely thawed, to reheat frozen burritos. Finish in a skillet for 3–4 minutes, if desired, to get a crispy exterior.
Oven: Unwrap the burrito, lay it on a baking pan, and cook it for 45 minutes in an oven set to 400 degrees.
Replacements
Use canned, frozen, or fresh corn. Add the frozen corn kernels directly to the pan and sauté it until it becomes hot.
Choose your favorite onion for this dish; red or yellow work well too.
Spinach: To use frozen spinach, fully defrost it before using it, and then squeeze out as much moisture as possible using a fresh cotton towel. Replace roughly half of a 10-ounce bag of frozen food.
Cheese: Use your favorite Mexican-style cheeses, or blend your own with cheddar. 1 1/4 cups of it should be measured out finely shredded, or while measuring, make sure the thicker shred is put in.
Use your preferred spices! Use some chili powder or cayenne to give it some heat.
Flour Tortillas: Use your preferred brand of gluten-free tortillas to make them gluten-free.
Protein: These are a GREAT way to use up extra protein! Add the corn and beans, then any leftover pork, chicken, or beef.