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15 Minute Black Bean and Spinach Burritos

ByTracy

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Lunch or dinner in a hurry, and healthy, too! Our 15 Minute Black Bean and Spinach Burritos are one of our go-to quick, easy, well-rounded, and delicious meals. Everything you love about a black bean, cheesy vegetarian burrito, plus some added greens!

Next, try our Sausage Egg and Cheese Breakfast Burritos!

a burrito with beans, corn, and spinach in half on a plate.

I can’t believe it’s taken me this long to finally share this, because these 15 Minute Black Bean and Spinach Burritos have been a staple in our burrito loving house for a long time! Whenever I need a quick, well balanced lunch that I know the girls’ll devour, this is it. Protein packed black beans, sweet corn, with plenty of melty cheese all wrapped up in a soft flour tortilla for a vegetarian burrito that has some bonus nutrition!

Ingredients Needed

flour tortillas, a bowl of beans and corn, onion, shredded cheese, spices, fresh spinach, and flour tortillas.
  • Flour Tortillas – Have you made your own yet? For these, burritos we love to make them in large tortilla shells, but you could definitely make them in smaller ones, too.
  • Black Beans – We always have at least canned beans around, unless we’re on it for meal prep and have a batch of cooked black beans from dried beans ready to go.
  • Corn – The corn adds just the right touch of sweetness. You can use and either canned, frozen, or when it’s in season, fresh!
  • Spinach – It’s probably the guarenteed fresh produce we always have in our fridge because it’s my favorite green to sneak into dishes.
  • Garlic and Onion – Staples in our cooking.
  • Spices – For these burritos we love a little cumin, paprika, salt, and pepper.
  • Cheese – Our favorites for this are Tillamooks Extra Sharp Cheddar, or a Mexican style blend with some Colby and Monterey Jack, too.

Step-by-Step Instructions

4 pics of pans, one with sauteed onion and garlic, then with spinach, then with beans, corn, and spices, and then topped with cheese.

15 minutes, did I mention that? That means lunch or dinner fast, and in just one pan!

Saute the Filling

That’s it! The filling for these black bean vegetarian burritos cook up fast with just a saute of the garlic and onion, spinach, then beans, corn, spices, and finally the cheeeeeeeeessssee.

a pan with beans, corn, spinach and melted in lots of cheese.

Cheesy Goodness

Have I just eaten this delicious cheesy mixture straight out of the pan? Yes. Yes I have. How could you not, right? Now it’s time to wrap!

How to Wrap a Burrito

4 pictures, one with filling in flour tortillas, one with sides folded in, wrapped up by two hands, and then folded up with hands.
Soften your Tortillas

One of the most important parts of successful burrito rolling is having a nice soft, pliable tortilla. To ensure this, steam your tortillas in either a steamer basket or in the microwave with a damp paper towel.

Add your filling to the center.

We love these cheesy black bean burritos stuffed as the girls like to share one.

First, fold up each side.

Grab each side of the burrito and gently fold them in over the top of your filling.

Fold up the bottom.

Keep those sides down and then fold up the bottom of the tortilla, so that it comes just over the filling.

Tuck it under the filling.

Keep those edges down and then gently tuck the bottom of the tortilla under the filling.

Finish with a tight roll.

With that bottom part of the tortilla tucked under, give the rest a tight roll, keeping those edges in.

a half of a burrito on a plate with beans, corn, and spinach.

Wrapped and ready to go, 15 Minute Black Bean and Spinach Burritos! Add a little fresh lime and your favorite hot sauce and boom. An easy, fast, delicious vegetarian cheesy burrito!

I hope you enjoy these bean burritos as much as we do!

Other Mexican-Inspired Meals

Other Recipes with Snuck in Spinach

a half of a burrito on a plate with beans, corn, and spinach.

Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!

If you want to see more, be sure to sign up for my 5 Easy Ways to Start Cooking From Scratch!

a burrito with beans, corn, and spinach in half on a plate.

15 Minute Black Bean and Spinach Burritos

A cheesy well rounded vegetarian black bean burrito!
4.96 from 23 votes
Print Pin Rate
Course: Burritos
Cuisine: Mexican
Diet: Vegetarian
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 Large burritos
Author: Tracy

Ingredients

  • 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

Instructions

  • Heat olive oil in saute pan over medium. Add garlic and onion and saute for 1-2 minutes .
  • Give the spinach a quick chop and add to pan and saute, another 1-2 minutes.
  • Add black beans and corn and stir and saute for another 5-6 minutes.
  • 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.
  • 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.
  • Place one tortilla on another plate or cutting board. Add two to three large scoops of filling to the center of the tortilla shell.
  • 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.
  • Serve with hot sauce, lime juice, salsa verde, or any of your other favorite burrito condiments!

Video

[adthrive-in-post-video-player video-id=”NpoNSoR4″ upload-date=”2023-03-18T04:51:00.000Z” name=”15 Minute Black Bean Spinach Burritos.mp4″ description=”Lunch or dinner in a hurry, and healthy, too! Our 15 Minute Black Bean and Spinach Burritos are one of our go-to quick, easy, well-rounded, and delicious meals. Everything you love about a black bean, cheesy vegetarian burrito, plus some added greens!” player-type=”default” override-embed=”default”]

Notes

Serving Size:  Nutritional value is approximate for each very large burrito.  
Meal Prep / Freezing
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. 
Reheat Frozen Burritos
Microwave: 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.  
Oven:  In a 400 degree oven, unwrap burrito and place it on a baking sheet and heat in the oven for 45 minutes. 
Substitutions
Corn: Use frozen, fresh, or canned.  If using frozen, add them right to the pan and saute until corn is hot. 
Onion: Use your favorite, yellow or red are also good in this recipe. 
Spinach: Use frozen spinach by thawing the frozen spinach thoroughly before using it and then wring it out in a clean cloth towel to remove all of the excess moisture.  Substitute about 1/2 a 10 oz package of frozen.
Cheese: Use cheddar or a mixture of your favorite Mexican-style cheeses. Measure out 1 1/4 cup of it finely shredded or make sure the thicker shred is packed when measuring.
Spices: Use your favorites! Add a kick with some cayenne or chili powder.
Flour Tortillas: Make them gluten-free by using your favorite gluten-free tortilla brand.
Protein:  These are GREAT to add some leftover protein!  Add leftover chicken, pork, or beef when adding the beans and corn. 

Nutrition

Calories: 772kcal | Carbohydrates: 82g | Protein: 36g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 71mg | Sodium: 1291mg | Potassium: 1099mg | Fiber: 17g | Sugar: 10g | Vitamin A: 3637IU | Vitamin C: 20mg | Calcium: 640mg | Iron: 6mg
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16 Comments

  1. Hi! Are you aware that 1 of these burritos is 1052 kcals? Apologies, I am not trying to shade, but since I take my nutrition seriously I input all the ingredients in calorie counter and… NOT a valid nutrition label.

    Reply

    1. Hi Vasilija! No shade taken, thanks for pointing that out! So my nutrition calculator brings each up to about 770 cals, it was off before because for some reason it wasn’t taking into account the cheese. Sounds like our calculators may not be aligned, but this is adjusted now as it was missing the cheese. Thank you!

      Reply

  2. 5 stars
    Thank you so much for sharing this recipe! I was looking for a quick easy meal and this was the one I found. No disappointment here. And my family loved it too which is always a bonus, it makes it even more of a winner to be able to satisfy grown men.

    Reply

  4. 5 stars
    Thank you so much for this recipe, while I didn’t have all the ingredients (used what I had on hand), it was fantastic! I used it as a “salsa” with pieces of corn tacos. This will be added to my favourites. I love black beans but have never found a good recipe that is easy until this one.

    Reply

  5. 5 stars
    I’ve made this multiple times now, and it is so delicious every time <3 I follow the recipe, and the only minor tweak for my taste is I use 1/2 a can of black beans instead. Thank you for sharing the recipe!! 🩷🩷

    Reply

  7. Omg these are fantastic. So simple and quick but they are excellent! Will definitely be adding to the rotation especially with all staple pantry ingredients. Thank you!!!

    Reply

    1. This is so great to hear, Jenna! I’m so glad you enjoy them as much as we do. Thanks so much for sharing and taking the time to leave a review!

      Reply

  8. 5 stars
    I love how quick this recipe is! Not to mention meatless for our meatless Fridays! I will have to give these a try tomorrow!

    Reply
4.96 from 23 votes (17 ratings without comment)

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