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Cheesy Spinach and Black Bean Burritos Recipe

Updated on January 29, 2011
A young spinach with tender stems
A young spinach with tender stems | Source

While you can throw any number of things into a burrito, sometimes, restraint pays dividends and simpler combinations actually taste better.

Such is the case with this very easy to make spinach and refried black bean burrito. It is very easy to make, but the spinach and the black beans go very well together and the chili livens up the earthy richness of the beans nicely – It all just works and nothing else is really needed.

And if you’re worried about this burrito coming across as too healthy sounding (and healthy it is, with the antioxidants and fiber of the black beans and the vitamin punch of the spinach) – never fear, the whole thing is topped with melted cheese – and so it’s sure to please even the pickiest eater in your household.

What you need for this recipe, to start with, is refried beans. I’ve outlined the steps in a previous hub for great refried beans, so if you’re not sure how to make refried beans, visit the link to find out how…and as always, I’d seriously recommend making a huge batch of refried beans up whenever you do – to have plenty of frozen leftovers at the ready for easy meals like this one.

This recipe, by the way, makes smaller, more Mexican style burritos than the massive American style ones we may be more accustomed…which is why you need two per person.

Cheesy Spinach and Refried Black Bean Burritos (to make enough for about 4 people)

  • 8 flour tortillas
  • 4 cups of ready made refried black beans
  • 1 lb of young spinach, washed and roughly chopped up – the stuff with stems that can be eaten after just a quick sauté…see the picture for clarification
  • 3 cloves of garlic, minced
  • ½ cup of heavy cream or sour cream
  • A bit of chili…to taste. I find a tsp or so of dried red chili peppers works fine (ancho or New Mexican…or whatever you have) or, if you have some chipotles in adobo definitely use these here. Chipotles and black beans are a natural winner. Whatever chili you use for this dish, add just enough to give the beans a bit of a background glow. You want to be able to taste and feel the heat, but not be overpowered by the spiciness of the beans.
  • 8 ounces of Monterey Jack or Mozzarella cheese, grated
  • salt
  • A little vegetable oil for frying
  1. Heat a Tbls or so of vegetable oil in a large heavy fry pan over medium heat, and when hot, toss in the garlic and cook, stirring, until it is fragrant, about 20 seconds
  2. Immediately toss in all the chopped up spinach and cook it, turning and stirring, until is all wilted down, and then sauté it for another minute or so in the garlic oil.
  3. Add in all the beans and the cream or sour cream and cook it until heated through.
  4. Add in the chili powder or chipotle and taste for seasoning – adding more chili if necessary and also tasting for salt. The beans are probably already salted – but since you’ve added in a fair amount of spinach and some cream, you’ll likely have to add a dash more salt to get it perfect.
  5. Divide the bean/spinch mixture up between the 8 flour tortillas and then roll each tortilla up into tube (into a burrito).
  6. Top all evenly with the grated cheese and then pop in the microwave until the cheese melts and the filling is piping hot.

Serve with salsas, guacamoles etc…



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    • Brinafr3sh profile image


      7 years ago from West Coast, United States

      I like this recipe, the spinach added is beautiful. Do you make fish tacos recipe? (vote up)

    • John D Lee profile imageAUTHOR

      John D Lee 

      7 years ago

      Hey TravelinAsia - Yeah, I had some great organic spinach from a group of young farmers up in Mae Ta to work with last week, so I ran this as a special...very tasty!

      Sorry I missed you!

    • TravelinAsia profile image


      7 years ago from Thailand/Southeast Asia

      Is this the same recipe as you use in your restaurant?

      I do love the burritos at the Salsa Kitchen in Chiang Mai, Thailand. I had lunch there just this week.


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