Black Bean & Spinach Burrito
Are you ready to indulge in a deliciously satisfying meal that brings together the vibrant flavors of black beans and fresh spinach? This Black Bean & Spinach Burrito is not only quick and easy to prepare but also packed with nutrients, making it a fantastic choice for a healthy lunch or dinner. Whether you’re a busy parent, a college student, or just someone who loves good food, these burritos are bound to become a staple in your kitchen. Let’s dive into this mouthwatering recipe!
What Makes This Recipe Special
This Black Bean & Spinach Burrito stands out because it combines the hearty flavors of black beans with the freshness of spinach, creating a delightful balance of taste and nutrition. The addition of brown rice ensures that you’re getting a good dose of fiber, while the Greek yogurt adds a creamy texture without the extra calories. Plus, you can customize your burrito with toppings like salsa or Pico de Gallo, making it a versatile option for everyone at the table.
What We’re Using
- 6 cups baby spinach – packed with vitamins and minerals, it adds a fresh touch.
- 15-ounce can of black beans – a great source of plant-based protein, rinsed and drained for a clean taste.
- 1 1/2 cups brown rice – cooked or you can use a flavorful Mexican rice; the recipe is included.
- 1/2 cup romaine lettuce hearts – chopped for that crunchy texture.
- 1/2 cup cheddar cheese – grated reduced-fat cheese adds a savory kick.
- 1/2 cup salsa – optional, but it enhances the flavor; feel free to use homemade Pico de Gallo.
- 6 tablespoons Greek yogurt – fat-free, offering creaminess and a protein boost.
- Kosher or sea salt – to taste, enhancing the overall flavor.
- 6 whole grain wraps or tortillas – 8 inch, perfect for wrapping all those delicious fillings.
Gear Checklist
- Large skillet – for sautéing and combining ingredients.
- Mixing bowl – to mix all the burrito fillings together.
- Cooking pot – to prepare the brown rice or Mexican rice.
- Measuring cups and spoons – for accurate ingredient measurements.
- Spatula – to help with mixing and serving.
- Cutting board and knife – for chopping vegetables.
Black Bean & Spinach Burrito: From Prep to Plate
Step 1: Prepare the Rice
Start by cooking your brown rice according to package instructions. If you prefer a zesty flavor, try making Mexican rice by sautéing onions and garlic in a little olive oil, adding tomato sauce, and seasoning with cumin and chili powder.
Step 2: Sauté the Spinach
In a large skillet over medium heat, add the baby spinach. Sauté just until wilted, which should take about 2-3 minutes. This helps to release its nutrients and makes it easier to fold into the burrito.
Step 3: Mix the Filling
In a mixing bowl, combine the wilted spinach, rinsed black beans, cooked brown rice (or Mexican rice), chopped romaine lettuce, and half of the grated cheddar cheese. Season with kosher or sea salt to taste and mix well.
Step 4: Assemble the Burritos
Lay out your whole grain wraps or tortillas on a clean surface. Spoon a generous amount of the filling mixture onto the center of each wrap. Top with salsa or Pico de Gallo, if desired. Sprinkle the remaining cheddar cheese on top.
Step 5: Roll It Up
Fold the sides of the wrap over the filling, then roll from the bottom up, tucking in the sides as you go to create a neat burrito. Repeat this process for all wraps.
Step 6: Serve and Enjoy
Place the rolled burritos seam-side down on a plate. Drizzle with Greek yogurt and garnish with additional salsa or fresh cilantro if you like. Enjoy your delicious Black Bean & Spinach Burrito warm!
Fresh Seasonal Changes
- Spring: Add fresh asparagus or peas for a bright crunch.
- Summer: Incorporate diced tomatoes and corn for a refreshing flavor boost.
- Fall: Mix in roasted sweet potatoes or butternut squash for a hearty twist.
- Winter: Use kale instead of spinach for a more robust flavor and added nutrients.
If You’re Curious
These burritos can be customized endlessly. If you’re looking for extra protein, consider adding grilled chicken or tofu. For a spicy kick, toss in some sliced jalapeños or a drizzle of hot sauce. This recipe is versatile enough to accommodate various dietary preferences, making it perfect for family meals or gatherings with friends.
Meal Prep & Storage Notes
These burritos are great for meal prep! You can prepare the filling ahead of time and store it in the fridge for up to 3 days. When you’re ready to eat, simply assemble and roll your burritos. You can also freeze the assembled burritos; wrap them tightly in foil or plastic wrap and store them in an airtight container. They will last for up to 3 months. To reheat, simply microwave for 2-3 minutes, or bake in the oven at 350°F until heated through.
Black Bean & Spinach Burrito FAQs
Can I make these burritos vegan?
Absolutely! Simply omit the cheddar cheese and Greek yogurt, or substitute them with vegan cheese and a plant-based yogurt alternative.
What other beans can I use in this recipe?
You can replace black beans with pinto beans, kidney beans, or chickpeas, depending on your preference.
Can I make these burritos gluten-free?
Yes! Just use gluten-free tortillas or wraps to ensure the entire dish is gluten-free.
How can I make these burritos spicier?
To add heat, include diced jalapeños in the filling, use spicy salsa, or sprinkle in some cayenne pepper or crushed red pepper flakes.
The Last Word
This Black Bean & Spinach Burrito is a delicious, nutritious, and satisfying meal that can be easily tailored to your taste preferences. Packed with fiber, protein, and essential nutrients, it’s a fantastic option for anyone looking to enjoy a healthy dish without compromising on flavor. Whether you’re whipping up a quick lunch or preparing meals for the week, these burritos are sure to please everyone at the table. Grab your ingredients, roll up your sleeves, and let’s get cooking!
With every bite, you’ll savor the delightful combination of flavors and the joy of eating something wholesome. Enjoy your culinary adventure with this amazing Black Bean & Spinach Burrito!
Black Bean & Spinach Burrito
Ingredients
Equipment
Method
- Start by cooking your brown rice according to package instructions. For a zesty flavor, try making Mexican rice by sautéing onions and garlic in olive oil, adding tomato sauce, and seasoning with cumin and chili powder.
- In a large skillet over medium heat, add the baby spinach. Sauté just until wilted, about 2-3 minutes.
- In a mixing bowl, combine the wilted spinach, rinsed black beans, cooked brown rice, chopped romaine lettuce, and half of the grated cheddar cheese. Season with kosher or sea salt to taste and mix well.
- Lay out your whole grain wraps or tortillas on a clean surface. Spoon a generous amount of the filling mixture onto the center of each wrap. Top with salsa or Pico de Gallo, if desired. Sprinkle the remaining cheddar cheese on top.
- Fold the sides of the wrap over the filling, then roll from the bottom up, tucking in the sides as you go to create a neat burrito. Repeat this process for all wraps.
- Place the rolled burritos seam-side down on a plate. Drizzle with Greek yogurt and garnish with additional salsa or fresh cilantro if you like. Enjoy warm!
Notes
- These burritos can be made ahead and stored in the fridge for up to 3 days.
- Wrap assembled burritos tightly and freeze for up to 3 months.
- Reheat in the microwave for 2-3 minutes or bake in the oven at 350°F until heated through.
