15-Minute Black Bean & Spinach Burritos (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon olive oil
02 -
2 cloves garlic, minced
03 -
1 cup onion, diced
04 -
1 1/2 cups black beans or 1 can, drained
05 -
1 1/2 cups corn or 1 can, drained
06 -
1 1/2 cups spinach, packed (approximately 2-3 oz)
07 -
1 1/4 - 1 1/2 cups finely shredded cheese (cheddar, pepper jack, monterey jack, or a mixture)
08 -
1 teaspoon paprika
09 -
1 teaspoon cumin
10 -
1/2 teaspoon kosher salt
11 -
1/8 teaspoon ground black pepper
12 -
2 large flour tortillas
# Instructions:
01 -
Heat olive oil in saute pan over medium. Add garlic and onion and saute for 1-2 minutes.
02 -
Give the spinach a quick chop and add to pan and saute, another 1-2 minutes.
03 -
Add black beans and corn and stir and saute for another 5-6 minutes.
04 -
Turn heat down to medium low and add paprika, cumin, salt, and pepper and mix well. Top with cheese, and stir to combine and melt cheese.
05 -
Meanwhile, add flour tortillas to a plate. Dampen a paper towels and place one on top of each tortilla. Microwave for 20 seconds to steam and soften tortillas.
06 -
Place one tortilla on another plate or cutting board. Add two to three large scoops of filling to the center of the tortilla shell.
07 -
Wrap the burrito by folding in each side of the tortilla over the filling toward the center. With sides folded, bring the bottom of the tortilla up over the filling and tuck it under the filling. Make sure your sides stay folded in. Gently roll the rest of the burrito, keeping those folded sides on the top of the remaining shell down and tightly wrap the rest of the burrito.
08 -
Serve with hot sauce, lime juice, salsa verde, or any of your other favorite burrito condiments!
# Notes:
01 -
These burritos are perfect for meal prepping and freezing! To prep ahead and freeze, prep filling but don't add the cheese yet. Let the filling cool to at least room temperature and then add shredded cheese before adding to the burrito shell. Then wrap tightly, wrap in plastic wrap and then aluminum foil. Freeze for up to 2-3 months.
02 -
Microwave Reheating: Unwrap and cook for 6-7 minutes on each side until the burrito is fully thawed. Optional, finish in a skillet for 3-4 minutes for a crispy shell.
03 -
Oven Reheating: In a 400 degree oven, unwrap burrito and place it on a baking sheet and heat in the oven for 45 minutes.
04 -
You can use frozen spinach by thawing thoroughly and wringing out moisture in a clean cloth towel.
05 -
These are great with added leftover protein like chicken, pork, or beef.