Black Bean Spinach Burritos (Print Version)
Quick, flavorful burritos combining black beans, corn, and spinach - ready in just 15 minutes and perfect for busy weeknights.
# Ingredients:
01 -
1 tablespoon olive oil
02 -
2 cloves garlic, minced
03 -
1 cup onion, diced
04 -
1½ cups black beans, drained (or one can)
05 -
1½ cups corn, drained (or one can)
06 -
1½ cups spinach, packed (approximately 2–3 oz)
07 -
1¼–1½ cups finely shredded cheese (cheddar, pepper jack, Monterey Jack, or a mix)
08 -
1 teaspoon paprika
09 -
1 teaspoon cumin
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½ teaspoon kosher salt
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⅛ teaspoon ground black pepper
12 -
2 large flour tortillas
# Steps to Follow:
01 -
Heat the olive oil in a large sauté pan over medium heat. Once hot, add the minced garlic and diced onions. Cook for about one to two minutes until the onions become soft and fragrant. Stir frequently to prevent burning.
02 -
Give the spinach a quick chop to make it easier to distribute in the burrito. Add it to the pan and sauté for another one to two minutes until it wilts. If using frozen spinach, make sure to thaw and drain it before adding it to prevent excess moisture.
03 -
Add the black beans and corn to the pan, stirring well to combine. Cook for about five to six minutes, stirring occasionally. This allows the beans to soften and absorb the flavors. If using canned beans and corn, drain and rinse them beforehand to remove excess sodium.
04 -
Reduce the heat to medium-low and add the paprika, cumin, salt, and black pepper. Stir well to distribute the spices evenly. This step enhances the flavors and gives the burrito filling its signature warmth and depth.
05 -
Sprinkle the shredded cheese over the mixture and stir gently. Let the cheese melt into the ingredients, creating a creamy and cohesive filling. If needed, turn off the heat and cover the pan for a minute to allow the residual heat to melt the cheese completely.
06 -
Place the flour tortillas on a plate. Dampen a paper towel and place it on top of the tortillas. Microwave for 20 seconds to steam and soften them, making them easier to fold.
07 -
Lay one tortilla flat on a plate or cutting board. Add two to three large scoops of the filling to the center of the tortilla. Fold in the sides towards the center, then fold the bottom of the tortilla up over the filling, tucking it under. Continue rolling the burrito tightly, making sure the sides stay folded in. Repeat with the second tortilla.
08 -
Serve the burritos immediately with your favorite condiments, such as hot sauce, salsa verde, or a squeeze of fresh lime juice.
# Additional Notes:
01 -
If the filling starts spilling out, the tortilla is overstuffed or not tightly rolled. Use less filling as needed and tuck in the sides firmly while rolling.
02 -
To prevent soggy burritos, let the filling cool slightly before wrapping to avoid excess moisture.
03 -
Reheat the burrito in a dry pan over medium heat for a few minutes on each side to keep the tortilla crisp and the filling evenly warm.
04 -
For a crispy burrito, toast it lightly in a skillet for one to two minutes per side after assembling.