Lunch or dinner in a hurry? I’ve been making these 15 Minute Black Bean & Spinach Burritos since my girls were little — they’re fast, filling, and sneaky-healthy. Think melty cheese, protein-packed black beans, sweet corn, and a big handful of spinach all wrapped in a warm flour tortilla. Perfect for busy school nights, lunchboxes, or a last-minute family meal that actually gets eaten. — Rachel (mom, wife, chief taste-tester)
Why you’ll love 15 Minute Black Bean & Spinach Burritos
- Ready in about 15 minutes — real life saver on busy days.
- Kid-friendly and easy to adapt (mild or spicy).
- Good balance of protein, veggies, and carbs.
- Freezer-friendly for meal prep.
Cook time & servings
- Prep: 5 minutes
- Cook: 10 minutes
- Total: 15 minutes
- Yields: 2 large burritos (easily doubled to feed a family)
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup onion, diced
- 1½ cups black beans (about 1 can), drained and rinsed
- 1½ cups corn (fresh, canned drained, or frozen)
- 1½ cups packed fresh spinach (about 2–3 oz)
- 1¼ – 1½ cups shredded cheese (cheddar, pepper jack, Monterey Jack, or Mexican blend)
- 1 tsp paprika
- 1 tsp cumin
- ½ tsp kosher salt (adjust to taste)
- Pinch black pepper
- 2 large flour tortillas
- Optional: lime wedges, hot sauce, salsa verde
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Quick step-by-step (one pan!)
- Heat 1 tbsp olive oil in a large sauté pan over medium. Add the garlic and onion and sauté 1–2 minutes until soft and fragrant.
- Chop the spinach roughly and add to the pan; sauté 1–2 more minutes until it wilts.
- Stir in black beans and corn; cook 4–5 minutes until everything is heated through.
- Lower heat to medium-low; add paprika, cumin, salt, and pepper. Sprinkle the shredded cheese over the mix and stir gently until melted and cheesy.
- Warm tortillas: stack them, cover with a damp paper towel and microwave 15–20 seconds, or steam briefly so they’re soft and pliable.
- Spoon 2–3 large scoops of filling into the center of each tortilla. Fold in the sides, then fold the bottom up and roll tightly.
- Serve with a squeeze of lime, salsa, or your favorite hot sauce.
How to get restaurant-style wraps (mom’s little tricks)
- Steam tortillas briefly so they don’t crack when rolling.
- Press burrito seam-side down in a hot dry skillet for 1–2 minutes to seal and get a light crisp.
- If you’re feeding kids who like to share, slice burritos in half and serve family-style.
Storage & meal-prep ideas
- Fridge (fully assembled): Wrap cooled burritos tightly in plastic wrap; store up to 4 days.
- Freezer (assembled): Let filling cool to room temp. Assemble burritos, wrap each tightly in plastic wrap, then a layer of foil. Freeze up to 2–3 months.
- Freezer (filling only): Make the filling and cool completely. Store in airtight containers up to 3 months. Thaw overnight in fridge before using.
- Tip: You can add shredded cheese before freezing (melts fine) — avoid adding creamy toppings (sour cream, guac) until reheating.
Reheating
- From fridge (assembled): Microwave 60–90 seconds per side until hot, or finish 1–2 minutes in a skillet to crisp.
- From frozen:
- Microwave: Unwrap foil and plastic; microwave on high 2–4 minutes, flipping halfway (times vary by microwave). Let sit 1 minute. Optionally crisp in a skillet 1–2 minutes per side.
- Oven (better texture): Preheat to 375°F (190°C). Keep burrito wrapped in foil and bake 25–35 minutes until heated through. Remove foil last 5 minutes if you want a crisp outer edge.
Simple swaps & additions
- Add leftover cooked chicken, pork, or ground turkey for extra protein.
- Use frozen spinach (thawed & squeezed dry) if fresh isn’t available.
- Swap corn for bell peppers or add a diced jalapeño for heat.
- Make gluten-free with your favorite GF tortillas.
- Add a spoonful of salsa or a few avocado slices when serving.
Nutrition (approx. per large burrito)
Calories and macros will vary by exact ingredients; an estimate for one very large burrito: ~770 kcal | Protein ~36 g | Fiber ~17 g. (If you need a precise breakdown, I can calculate it for your exact brands.)
Final mom notes
These are the kind of recipes I turn to when homework, practices, and life collide — fast, wholesome, and the girls actually eat them. Make a double batch of filling when you have a spare 10 minutes; the freezer option will be your future self’s hero. If you try them, tell me how your family liked them and what mash-ups you made (my girls love extra cheese + hot sauce). Tag me or drop a comment — I love hearing from other busy moms! ❤️
Would you like a printable card version or a smaller kid-friendly portion scaling?
15 Minute Black Bean & Spinach Burritos
Lunch or dinner in a hurry? I’ve been making these 15 Minute Black Bean & Spinach Burritos since my girls were little — they’re fast, filling, and sneaky-healthy. Think melty cheese, protein-packed black beans, sweet corn, and a big handful of spinach all wrapped in a warm flour tortilla. Perfect for busy school nights, lunchboxes, or a last-minute family meal that actually gets eaten. — Rachel (mom, wife, chief taste-tester)
Ingredients
Equipment
Method
- Quick step-by-step (one pan!)
- Heat 1 tbsp olive oil in a large sauté pan over medium. Add the garlic and onion and sauté 1–2 minutes until soft and fragrant.
- Chop the spinach roughly and add to the pan; sauté 1–2 more minutes until it wilts.
- Stir in black beans and corn; cook 4–5 minutes until everything is heated through.
- Lower heat to medium-low; add paprika, cumin, salt, and pepper. Sprinkle the shredded cheese over the mix and stir gently until melted and cheesy.
- Warm tortillas: stack them, cover with a damp paper towel and microwave 15–20 seconds, or steam briefly so they’re soft and pliable.
- Spoon 2–3 large scoops of filling into the center of each tortilla. Fold in the sides, then fold the bottom up and roll tightly.
- Serve with a squeeze of lime, salsa, or your favorite hot sauce.
Notes
Storage & meal-prep ideas
Fridge (fully assembled): Wrap cooled burritos tightly in plastic wrap; store up to 4 days.
Freezer (assembled): Let filling cool to room temp. Assemble burritos, wrap each tightly in plastic wrap, then a layer of foil. Freeze up to 2–3 months.
Freezer (filling only): Make the filling and cool completely. Store in airtight containers up to 3 months. Thaw overnight in fridge before using.
Tip: You can add shredded cheese before freezing (melts fine) — avoid adding creamy toppings (sour cream, guac) until reheating.
Fridge (fully assembled): Wrap cooled burritos tightly in plastic wrap; store up to 4 days.
Freezer (assembled): Let filling cool to room temp. Assemble burritos, wrap each tightly in plastic wrap, then a layer of foil. Freeze up to 2–3 months.
Freezer (filling only): Make the filling and cool completely. Store in airtight containers up to 3 months. Thaw overnight in fridge before using.
Tip: You can add shredded cheese before freezing (melts fine) — avoid adding creamy toppings (sour cream, guac) until reheating.
