Spinach and Black Bean Burritos with Salsa

An image example for the spinach and black bean burrito recipe

To download a Spanish translation of this recipe click here.




  • 2 cups plum tomatoes, diced
  • 2 tablespoons fresh jalapeno, Serrano or poblano chili, seeded & minced
  • 2 tablespoons fresh cilantro, chopped
  • 1 clove garlic, minced
  • ½ cup onion, diced
  • 4½ teaspoons lime juice, freshly squeezed
  • ¾ teaspoon kosher salt


  • 1 1/3 cups black beans, dry
  • 2 ½ teaspoons extra virgin olive oil
  • 1 clove garlic, minced
  • ¼ cup onion, diced
  • 1 teaspoon ground cumin
  • 2 ½ teaspoon fresh oregano, chopped
  • ¾ teaspoon kosher salt
  • 3 tablespoons tap water
  • 8 cups spinach, steamed & chopped
  • 2 cups Queso Fresco, grated
  • 8 6-inch flour tortillas

Number of Servings : 8

Serving Size: 1 burrito

To download a Spanish translation of this recipe click here.


  1. In a large pot of water cook the black beans until tender. (NOTE: The time it takes to cook the beans depends upon how old and “dry” they are. Pre-soaking your beans will lessen the cooking time.)
  2. In a medium-sized mixing bowl combine all salsa ingredients, mix thoroughly, and set aside.
  3. Heat oil in a large skillet over medium heat. Add onions and sauté for 5 minutes. Add garlic and cook an additional minute.
  4. Add cumin, oregano, and salt and cook for one minute.
  5. Add beans and water and cook for approximately 8 minutes. Remove from heat and keep warm.
  6. Assemble burritos by evenly distributing the spinach, beans, cheese and salsa among the eight tortillas. Roll up and serve.

Created by Chef Ann Cooper