Black Bean and Spinach Burritos
Delight in homemade Black Bean and Spinach Burritos, a nutritious and satisfying meal packed with flavor.
- Prep Time: 10
- Cook Time: 5
- Total Time: 15
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup onion, diced
- 1 ½ cups black beans, drained
- 1 ½ cups corn, drained
- 1 ½ cups spinach, packed (approximately 2-3 oz)
- 1 ¼ – 1 ½ cups finely shredded cheese (cheddar, pepper jack, Monterey jack, or a mixture)
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 2 large flour tortillas
Instructions
- Heat olive oil in a sauté pan over medium heat. Add garlic and onion, and sauté for 1-2 minutes until fragrant and the onion is translucent.
- Add roughly chopped spinach to the pan. Sauté for another 1-2 minutes until wilted.
- Stir in the black beans and corn, cooking for an additional 5-6 minutes until heated through and well combined.
- Lower the heat to medium-low. Add paprika, cumin, salt, and black pepper. Mix well and let the spices blend into the filling. Top with cheese and stir to melt slightly.
- Place the flour tortillas on a plate. Dampen a paper towel and cover each tortilla, microwaving for 20 seconds to steam and soften them.
- Lay one tortilla on a cutting board. Add two to three large scoops of the filling to the center. Fold in the sides, then bring the bottom over the filling and roll tightly to seal.
- Serve the burritos warm with favorite condiments like hot sauce, lime juice, or salsa verde.
Notes
Don’t overfill the tortillas to avoid tearing. Make sure the filling is warm for easier rolling.