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This cheesy black bean and spinach burrito is a perfect quick meal when you want something filling and vegetarian. It brings a delicious combination of creamy cheese, tender spinach, and hearty beans all wrapped in a soft tortilla ready in just 15 minutes. Whether you need a fast lunch or easy dinner, this recipe fits the bill beautifully.
I first made this when I needed something comforting but fast, and it quickly became a go-to for weeknight dinners. My family loves the way the melted cheese makes it extra special.
Gather Your Ingredients
- One tablespoon olive oil: essential for sautéing and bringing richness choose extra virgin for best flavor
- Two cloves garlic: minced fresh to brighten the filling and add depth
- One cup onion: diced yellow onions add sweetness consider fresh firm onions for best texture
- One and one-half cups black beans: canned and drained or freshly cooked for hearty protein and creaminess
- One and one-half cups corn: canned drained or fresh adds subtle sweetness and texture
- One and one-half cups packed spinach: about two to three ounces for freshness and a nutritional boost vibrant green leaves work best
- One and one-quarter to one and one-half cups finely shredded cheese: cheddar or pepper jack or Monterey Jack or a blend creates the creamy melty element select quality cheese for best melt
- One teaspoon paprika: provides smoky warmth try Spanish smoked paprika if possible
- One teaspoon cumin: for earthy undertones enhances savory depth
- Half teaspoon kosher salt: balances flavors adjust to taste
- One eighth teaspoon ground black pepper: adds slight heat fresh ground preferred
- Two large flour tortillas: choose soft fresh ones for easy rolling
How to Make It
- Step 1:
- Heat olive oil in a sauté pan over medium heat. Add the minced garlic and diced onion. Sauté for one to two minutes until the onions become translucent and the garlic fragrant but not browned carefully stirring to build the base flavor.
- Step 2:
- Give the spinach a quick chop to make it easier to incorporate. Add the chopped spinach to the pan. Sauté for another one to two minutes until wilted but still vibrant making sure to stir gently so it cooks evenly.
- Step 3:
- Add the black beans and corn to the pan stirring to combine with the spinach mixture. Continue to sauté for five to six minutes so the ingredients are heated through and the flavors meld well.
- Step 4:
- Turn the heat down to medium low. Add the paprika, cumin, kosher salt, and ground black pepper. Mix thoroughly to evenly distribute the spices. Top the filling with the finely shredded cheese and stir gently to incorporate while allowing the cheese to melt within the warm mixture.
- Step 5:
- Meanwhile, prepare the tortillas by placing them flat on a plate. Lightly dampen a paper towel and cover each tortilla with it. Microwave for twenty seconds to steam and soften preventing the tortillas from cracking when you roll.
- Step 6:
- Place one warmed tortilla on a plate or cutting board. Use a large spoon to scoop two to three generous portions of the filling into the center of the tortilla ensuring it is well distributed but leaving room at edges.
- Step 7:
- Fold the sides of the tortilla over the filling toward the center carefully. With the sides folded in, lift the bottom edge of the tortilla and fold it up and over the filling hugging it tightly. Keep those sides pressed in while rolling the burrito the rest of the way to form a tight wrap that holds its shape.
- Step 8:
- Serve with optional hot sauce, a squeeze of lime juice, salsa verde, or any favorite burrito toppings to add brightness and spice.
I love the paprika here it adds a subtle smokiness that turns a basic black bean burrito into something special. One time I made a large batch for game day and these vanished faster than I could plate them. The family still asks for them whenever there is a crowd to feed.
Flavor Boosters
Enjoy these burritos topped with tangy salsa verde or your favorite hot sauce for a vibrant kick. A side of guacamole or fresh pico de gallo adds freshness and texture contrast.
Serving Suggestions
Serve with rice and beans for a full Mexican-inspired meal or with a light salad to keep it simple.
Creative Twists
Add roasted seasonal vegetables such as bell peppers or zucchini in summer for extra flavor and nutrients. Use kale or Swiss chard in place of spinach during cooler months for sturdy leafy greens with a different texture. Try adding pumpkin seeds or roasted pepitas for crunch in fall versions that lean into autumnal flavors.
This quick and hearty burrito recipe is perfect for busy days and can be easily adapted to suit your tastes. Enjoy its rich flavors and wholesome ingredients anytime you need a filling meal fast.
Recipe FAQs
- → Can I use frozen spinach instead of fresh?
Yes, thaw frozen spinach thoroughly and squeeze out excess moisture before adding it to the filling to keep the texture balanced.
- → What cheeses work best for the filling?
Cheddar, pepper jack, or Monterey jack, or any combination of these shredded cheeses melt well and add creamy flavor.
- → How do I make the tortillas softer for wrapping?
Place a damp paper towel over the tortillas and microwave for about 20 seconds to steam and soften before assembly.
- → Can these burritos be frozen for later use?
Absolutely. Prepare the filling without cheese, cool it, then add cheese before wrapping tightly in plastic and foil. Freeze up to 2-3 months.
- → How can I add protein to this dish?
Leftover chicken, pork, or beef can be added when sautéing beans and corn for a heartier meal.
- → What are good spice variations for this dish?
Try adding cayenne or chili powder for extra heat, or adjust cumin and paprika to taste for personalized flavor.