Description
Quick and satisfying black bean burritos packed with spinach and cheese, perfect for busy weeknights.
Ingredients
Scale
- 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)
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 2 large flour tortillas
Instructions
- Heat the olive oil in a large skillet over medium heat until shimmering.
- Add the diced onion and minced garlic, cooking until the onion is translucent and aromatic, about 3–4 minutes.
- Stir in the black beans, corn, and paprika, cooking for another 2 minutes to heat through.
- Fold in the spinach, allowing it to wilt for about 1 minute.
- Remove from heat and stir in the shredded cheese until melted.
- Spoon the filling evenly onto each flour tortilla, fold it over, and secure it closed.
- Return the burritos to the skillet, seam-side down, and cook for 2–3 minutes on each side until golden and crispy.
Notes
Ensure your skillet is hot enough to prevent sticking and promote better browning. Don’t overstuff the tortillas.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 30mg