Ingredients

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, 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

Step 1: Heat olive oil in a sauté pan over medium heat. Add minced garlic and diced onion, sauté for 1-2 minutes until fragrant and slightly softened.

Step 2: Quickly chop the spinach and add it to the pan. Sauté for another 1-2 minutes until the spinach wilts.

Step 3: Stir in black beans and corn, and continue to sauté for 5-6 minutes, allowing the flavors to meld.

Step 4: Reduce heat to medium-low. Sprinkle in paprika, cumin, kosher salt, and ground black pepper. Mix well. Add the shredded cheese and stir until melted and combined with the filling.

Step 5: While the filling cooks, place the flour tortillas on a plate. Dampen a paper towel and place one over each tortilla. Microwave for 20 seconds to steam and soften.

Step 6: Lay one tortilla on a plate or cutting board. Spoon two to three large scoops of the filling into the center of the tortilla.

Step 7: Fold in the sides of the tortilla over the filling toward the center. Then, fold the bottom of the tortilla up over the filling and tuck it underneath to secure. Keep the sides folded in as you gently roll the rest of the burrito tightly.

Step 8: Serve the burritos warm with your favorite condiments such as hot sauce, lime juice, or salsa verde.

Tips & Variations

For extra protein, add cooked chicken or ground beef to the filling.

Use whole wheat or gluten-free tortillas for a healthier or allergy-friendly option.

Add diced jalapeños or a pinch of chili powder if you like extra spice.

To make it vegan, substitute cheese with a plant-based alternative or skip it entirely.

Leftover filling makes a great topping for nachos or a filling for quesadillas.

FAQs

Can I use canned black beans and corn?

Yes, canned black beans and corn work perfectly. Just be sure to drain and rinse them before adding to the pan to reduce excess liquid.

How can I keep burritos from getting soggy?

Make sure to steam the tortillas just enough to soften them without making them too wet. Also, avoid overfilling the burritos and wrap them tightly to maintain their shape and texture.