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Black bean and spinach burritos transform pantry staples and fresh greens into a satisfying meal in just 15 minutes. These vegetarian burritos combine protein-rich black beans, sweet corn, and nutrient-packed spinach with melty cheese, all wrapped in a soft tortilla. Perfect for busy weeknights or quick lunches, this one-pan wonder delivers balanced nutrition without sacrificing flavor or convenience.
I developed these burritos during particularly hectic weekdays when I needed something nutritious that would satisfy everyone without keeping me in the kitchen for hours. What began as a simple pantry cleanout meal quickly became a family favorite. The combination of creamy beans, sweet corn, and melty cheese creates a base that's so delicious, no one notices they're also eating a healthy serving of greens.
Essential Ingredients
- Large flour tortillas: Create the perfect vehicle for holding all the delicious fillings
- Black beans: Provide plant-based protein and fiber for staying power
- Frozen or canned corn: Adds natural sweetness and delightful texture
- Fresh spinach: Delivers nutrients and color with mild flavor
- Garlic and onion: Build an aromatic foundation for flavor development
- Spices (cumin, paprika, salt, pepper): Create depth of flavor without complicated ingredients
- Shredded cheese: Binds the filling together with melty goodness
Preparation Method
- Create the Filling:
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add ¼ cup diced onion and 2 minced garlic cloves, sautéing until fragrant and translucent, about 2-3 minutes. This aromatic base builds the foundation for all the flavors to come. Add 3 cups of fresh spinach and cook until just wilted, about 1-2 minutes. The spinach will dramatically reduce in volume as it cooks.
- Combine the Beans and Veggies:
- Add one 15-ounce can of black beans (drained and rinsed) and 1 cup of corn kernels to the skillet. Stir to combine with the spinach mixture. Season with 1 teaspoon ground cumin, ½ teaspoon paprika, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook for 2-3 minutes until everything is heated through and well combined. The brief cooking time allows the flavors to meld while keeping the vegetables bright and fresh.
- Add the Cheese:
- Reduce heat to low and sprinkle 1½ cups of shredded cheese (cheddar, Monterey Jack, or a Mexican blend) over the mixture. Stir gently until the cheese melts completely, creating a creamy, cohesive filling. The melted cheese acts as a binder, helping all the ingredients stick together inside the burrito.
- Prepare the Tortillas:
- While the cheese melts, warm your tortillas to make them pliable. You can do this by placing them between damp paper towels and microwaving for 20-30 seconds, or by briefly heating each one in a dry skillet. Properly warmed tortillas are essential for successful wrapping without tearing or breaking.
- Assemble the Burritos:
- Place a tortilla on a flat surface and add approximately ¾-1 cup of filling to the center. Fold in the sides of the tortilla, then fold up the bottom edge over the filling. Tuck this edge under the filling while keeping the sides folded in, then roll upward to complete the burrito. The key is to keep the wrap tight while rolling to ensure nothing falls out when eating.
My family's love for these burritos grew from convenience to genuine craving. When I first created them, I was simply looking for a quick solution to dinnertime chaos. What surprised me was how even my vegetable-skeptical child would happily devour these, spinach and all. The secret, I discovered, was that the familiar comfort of cheese and beans created enough interest that the spinach became an acceptable bonus rather than a deterrent.
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Serving Suggestions
Serve with a side of salsa, guacamole, or sour cream for dipping. Pair with a simple side salad to round out the meal. Cut in half and serve with tortilla soup for a heartier dinner. Add a wedge of lime and your favorite hot sauce for extra flavor.
Storage Wisdom
Refrigerate: Wrapped tightly in foil, these burritos will keep in the refrigerator for up to 3 days. Reheat in the microwave for 1-2 minutes until warmed through, or in a 350°F oven for 15 minutes.
Freeze: For make-ahead meals, wrap assembled burritos individually in parchment paper, then in aluminum foil. Place in a freezer bag and freeze for up to 3 months. To reheat from frozen, remove foil, wrap in a damp paper towel, and microwave for 2-3 minutes, turning halfway through.
Creative Variations
- Breakfast Version: Add scrambled eggs to the filling for a protein-packed breakfast burrito.
- Southwest Style: Include diced bell peppers and a pinch of chili powder for a spicier kick.
- Vegan Option: Substitute the cheese with a dairy-free alternative or nutritional yeast.
- Grain Boost: Add ½ cup of cooked quinoa or brown rice to the filling for added texture and nutrients.
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I've prepared these burritos countless times—for rushed weeknight dinners, packed lunches, and even casual gatherings with friends. What makes them truly special is their ability to deliver a nutritionally complete meal with minimal effort, proving that healthy eating doesn't have to be complicated or time-consuming. The balance of protein, vegetables, and comforting flavors creates a satisfying meal that feels like more than the sum of its simple parts.
Frequently Asked Questions
- → Can I make these burritos vegan?
- Yes! Simply substitute the cheese with your favorite vegan cheese shreds or omit it entirely and add some nutritional yeast for a cheesy flavor. The black beans already provide plenty of protein.
- → How do I make these gluten-free?
- Use your favorite gluten-free tortillas instead of regular flour tortillas. All the other ingredients in this recipe are naturally gluten-free.
- → What other vegetables can I add to these burritos?
- Bell peppers, zucchini, mushrooms, or carrots would all work well in this recipe. Just dice them small and add them when you sauté the onions to ensure they have time to cook through properly.
- → How can I make these burritos spicier?
- Add a diced jalapeño or serrano pepper when sautéing the onions and garlic, include a pinch of cayenne pepper with the other spices, or use pepper jack cheese instead of milder options. You can also serve with hot sauce on the side.
- → What's the best way to meal prep these burritos?
- Make a double or triple batch of the filling, let it cool, then assemble your burritos. Wrap each one individually in plastic wrap and then aluminum foil before freezing. They'll keep for 2-3 months and can be reheated straight from frozen in the microwave (6-7 minutes per side) or oven (400°F for 45 minutes).