15 Minute Black Bean and Spinach Burritos
Quick lunch or dinner that's also healthful! We often make our 15-Minute Black Bean and Spinach Burritos as a quick, simple, wholesome, and delectable dinner option. All the flavors and textures of a black bean and cheese vegetarian burrito, plus extra veggies!
Yield: 2
Materials
- 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
- In a sauté pan, heat the olive oil on medium. Add the onion and garlic, and cook for one to two minutes.
- Add the chopped spinach to the pan and sauté it for an additional one to two minutes.
- Sauté the corn and black beans for a further five to six minutes while stirring.
- Reduce the heat to medium-low and thoroughly combine the paprika, cumin, salt, and pepper. Add cheese on top, then whisk to mix it in and melt it.
- Place the flour tortillas on a dish in the interim. Wet a paper towel, then cover each tortilla with one. Tortillas are steamed and softened by 20 seconds in the microwave.
- Put one tortilla onto a cutting board or another dish. Place two or three generous portions of the filling in the middle of the tortilla shell.
- Fold each tortilla corner toward the center of the filling to enclose the burrito. Fold the tortilla's edges to tuck the bottom beneath the filling and pull it up over it. Be sure to keep your sides tucked in. Tightly wrap the remaining portion of the tortilla while gently rolling the other half, maintaining the folded edges on top of the remaining shell.
- Serve with salsa verde, lime juice, spicy sauce, or any other of your preferred burrito toppings!
Notes
Serving Size: The nutritional information is based on about two big burritos.
Prepare Meals and Freeze
These burritos are great frozen or for meal prep! Prepare the filling in advance and freeze it; do not add the cheese just yet. Before adding the filling to the burrito shell, let it cool to room temperature or slightly colder. Then, stir in the shredded cheese. After that, cover firmly in aluminum foil, plastic wrap, and then wrap again. For up to two or three months, freeze. Microwave: Unwrap and cook for 6–7 minutes on each side, or until the tortilla is completely thawed, to reheat frozen burritos. Finish in a skillet for 3–4 minutes, if desired, to get a crispy exterior.
Oven: Unwrap the burrito, lay it on a baking pan, and cook it for 45 minutes in an oven set to 400 degrees.
Replacements
Use canned, frozen, or fresh corn. Add the frozen corn kernels directly to the pan and sauté it until it becomes hot.
Choose your favorite onion for this dish; red or yellow work well too. Spinach: To use frozen spinach, fully defrost it before using it, and then squeeze out as much moisture as possible using a fresh cotton towel. Replace roughly half of a 10-ounce bag of frozen food.
Cheese: Use your favorite Mexican-style cheeses, or blend your own with cheddar. 1 1/4 cups of it should be measured out finely shredded, or while measuring, make sure the thicker shred is put in.
Use your preferred spices! Use some chili powder or cayenne to give it some heat.
Flour Tortillas: Use your preferred brand of gluten-free tortillas to make them gluten-free.
Protein: These are a GREAT way to use up extra protein! Add the corn and beans, then any leftover pork, chicken, or beef.
Prepare Meals and Freeze
These burritos are great frozen or for meal prep! Prepare the filling in advance and freeze it; do not add the cheese just yet. Before adding the filling to the burrito shell, let it cool to room temperature or slightly colder. Then, stir in the shredded cheese. After that, cover firmly in aluminum foil, plastic wrap, and then wrap again. For up to two or three months, freeze. Microwave: Unwrap and cook for 6–7 minutes on each side, or until the tortilla is completely thawed, to reheat frozen burritos. Finish in a skillet for 3–4 minutes, if desired, to get a crispy exterior.
Oven: Unwrap the burrito, lay it on a baking pan, and cook it for 45 minutes in an oven set to 400 degrees.
Replacements
Use canned, frozen, or fresh corn. Add the frozen corn kernels directly to the pan and sauté it until it becomes hot.
Choose your favorite onion for this dish; red or yellow work well too. Spinach: To use frozen spinach, fully defrost it before using it, and then squeeze out as much moisture as possible using a fresh cotton towel. Replace roughly half of a 10-ounce bag of frozen food.
Cheese: Use your favorite Mexican-style cheeses, or blend your own with cheddar. 1 1/4 cups of it should be measured out finely shredded, or while measuring, make sure the thicker shred is put in.
Use your preferred spices! Use some chili powder or cayenne to give it some heat.
Flour Tortillas: Use your preferred brand of gluten-free tortillas to make them gluten-free.
Protein: These are a GREAT way to use up extra protein! Add the corn and beans, then any leftover pork, chicken, or beef.