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Black Bean & Spinach Burritos

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)
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2
Course: healthy dinner
Cuisine: American
Ingredients Equipment Method Notes

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

Equipment

  • 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)

Method
 

  1. Quick step-by-step (one pan!)
  2. 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.
  3. Chop the spinach roughly and add to the pan; sauté 1–2 more minutes until it wilts.
  4. Stir in black beans and corn; cook 4–5 minutes until everything is heated through.
  5. 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.
  6. Warm tortillas: stack them, cover with a damp paper towel and microwave 15–20 seconds, or steam briefly so they’re soft and pliable.
  7. 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.
  8. 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.