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This cheesy black bean and spinach burrito comes together in just 15 minutes and delivers a hearty, satisfying vegetarian meal packed with flavor and nutrients. It’s perfect for busy weeknights when you want something quick but still comforting and fresh.
I first made these burritos on a busy weekday when I had little time and they quickly became a favorite in our household. Now it’s a staple that I often turn to when I need something that feels like a treat but is still wholesome.
Gather Your Ingredients
- Olive oil: This is your cooking fat and adds subtle richness Ensure it is extra virgin for the best flavor
- Garlic minced: Adds aromatic depth and a gentle bite Fresh garlic cloves will give you the best result
- Onion diced: Provides sweetness and body Choose a yellow or white onion firm to the touch
- Black beans canned or cooked: A great source of protein and fiber Make sure to drain and rinse canned beans to reduce sodium
- Corn canned or fresh: Sweet corn kernels add crunch and natural sweetness Fresh corn tends to have more flavor but frozen works well too
- Spinach packed around two to three ounces: This leafy green adds freshness and nutrients Like baby spinach leaves will be tender and mild
- Shredded cheese: Cheddar, pepper jack, monterey jack, or a blend Pick a finely shredded cheese for ease of melting
- Paprika: adds smokiness Avoid overly bitter paprika varieties by choosing sweet or smoked
- Cumin: lends earthiness and warmth Use freshly ground if possible for a more vibrant taste
- Kosher salt: enhances all the flavors Taste and adjust as needed
- Ground black pepper: adds a subtle spicy finish Use freshly ground for best aroma
- Large flour tortillas: These make wrapping the burrito easier Pick soft tortillas that are pliable but hold together well
How to Make It
- Heat oil and aromatics:
- Heat olive oil in a saute pan over medium heat. Add minced garlic and diced onions. Cook for one to two minutes stirring occasionally until the onions begin to soften and the garlic becomes fragrant. This step lays the flavor foundation.
- Cook spinach:
- Quickly chop the spinach and add it to the pan. Continue to saute for another one to two minutes until the spinach wilts down but is still vibrant green. This infuses the filling with freshness.
- Add beans and corn:
- Add black beans and corn to the pan. Stir everything together and saute for five to six minutes. This warms the beans and corn through and allows the flavors to mingle. Keep the heat medium so nothing burns or sticks.
- Spice and cheese:
- Reduce the heat to medium low. Sprinkle the paprika, cumin, salt, and black pepper over the mixture. Stir very well to evenly distribute the spices. Then add the shredded cheese on top and gently stir until it melts and combines with the filling.
- Prepare tortillas:
- Meanwhile, lay out your flour tortillas on a plate. Dampen a paper towel and place one on each tortilla. Microwave for about 20 seconds until the tortillas steam and soften. This makes folding easier and prevents cracking.
- Assemble burritos:
- Place one tortilla flat on a plate or cutting board. Spoon two to three large scoops of the filling into the center of the tortilla. Leave room to fold.
- Fold burritos:
- Fold in the left and right sides of the tortilla over the filling toward the center. Then bring the bottom edge of the tortilla up over the filling and tuck it under the contents. Keep the sides neatly folded in. Gently roll the remaining portion of the tortilla up, pressing lightly to wrap it tightly.
- Serve:
- Serve your burritos with favorite condiments such as hot sauce, lime juice, or salsa verde. These add bursts of brightness and heat.
The shredded cheese is one of my favorite parts because it melts right into the bean mixture creating a creamy texture that contrasts with the tender spinach and sweet corn. I remember the first time I served these to friends at a casual get-together and everyone went back for seconds. It was a reminder that quick vegetarian meals can be incredibly satisfying.
Flavor Boosters
Serve your burritos with favorite condiments such as hot sauce, lime juice, or salsa verde to add bursts of brightness and heat.
Serving Suggestions
Serve with a side of Mexican rice or a fresh salad to balance the richness. Top with homemade pico de gallo, sliced avocado, or a dollop of sour cream for added creaminess. Add a squeeze of lime juice on top for brightness before eating.
Creative Twists
Swap corn with fresh, frozen, or canned varieties. Replace spinach with kale, Swiss chard, or frozen spinach that has been thoroughly thawed and squeezed dry. Use different cheese options such as a blend of cheddar with Monterey Jack for complexity or pepper jack for a spicy kick. Add diced tomatoes or roasted peppers for extra color and nutrients when in season.
This burrito is perfect for a quick fulfilling meal that balances comfort with wholesome ingredients.
Common Questions About the Recipe
- → Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well. Just thaw thoroughly and squeeze out excess moisture before adding it to the pan to avoid sogginess.
- → How do I soften the tortillas quickly?
Place a damp paper towel over tortillas and microwave for 20 seconds to steam and soften them, making them easier to fold.
- → What cheeses work best for this filling?
Cheddar, pepper jack, monterey jack, or a mix provide great melting quality and flavor for a rich, cheesy filling.
- → Can I add protein to these burritos?
Absolutely, leftover chicken, pork, or beef can be mixed into the filling during cooking for added protein.
- → How should I reheat frozen versions?
Microwave wrapped burrito for 6-7 minutes each side or bake at 400°F for 45 minutes until heated through. For crispiness, finish in a skillet.
- → What spices enhance the filling's flavor?
Besides paprika and cumin, adding cayenne or chili powder can bring a nice kick to the filling’s taste.