Black Bean & Spinach Burritos


One of my sons is about to have a birthday and that means he gets to choose the menu.  I don’t even need to ask him what he wants anymore because he starts talking about this meal weeks ahead of time.  Black Bean Spinach Burritos is definetly his favorite meal!  I love them because it’s a great way to veggies and fiber into the kids!  (we all know that’s tough sometimes!)

My boys love this recipe so much that I often find I need to double it.  Sometimes we eat the leftovers as burritos again, but this filling with cheese makes excellent quesadillas.  To save money, you can also cook the black beans an instant pot, drain them and make the whole dish right in the pot using the saute function.

Black Bean & Spinach Burritos

  • Servings: 6 large burritos
  • Difficulty: easy
  • Print

2 tablespoons olive oil

1 medium onions, diced

2 cloves garlic

3 cans black beans, drained

1.5 cups water

1 1/2 tablespoons ground cumin

1 1/2 tablespoons ground chili powder

1 teaspoon kosher salt

1 teaspoon dried oregano leaves

5 cups chopped fresh spinach

4 tablespoons lime juice (3 if usings from a bottle)

6 burrito shells


Sweat onions in the olive oil over medium heat until they are translucent.  Add garlic and saute for 1 more minutes.  Add black beans, water, cumin, chili powder, kosher salt, and oregano.  Bring to a boil and reduce heat to low.  Let simmer for 20 minutes or until beans start to be able to mush on the side of the pan with a spoon.  Add spinach, stir, and use the spoon to mash 1/3 of the bean mixture.  Add lime juice, stir, and serve in burrito shells .

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