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Spinach Burritos

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Spinach Burritos

Spinach Burritos

Jessica Braider
Burritos make such a simple and satisfying meal, and there are endless variations you can create, depending on your family’s palate. These are reminiscent of some fantastic burritos from Burrito Brothers in Washington, DC.
Cook Time 20 minutes
Total Time 20 minutes
Course Main Dish
Cuisine Mexican, Tex Mex
Servings 6 servings
Calories 325 kcal


  • 1 Tbsp. extra virgin olive oil
  • 30 oz. canned pinto beans drained and rinsed
  • 1/2 cup salsa plus extra for serving, look for brands with no sugar added
  • 9 oz. baby spinach
  • 1/2 cup shredded Cheddar cheese or use Monterey jack cheese
  • 6 whole wheat tortillas burrito size, or use flour tortillas, use wheat/gluten-free, if needed


  • In a large skillet, heat the oil over medium heat.
  • Add the beans and salsa and cook them for 3 – 5 minutes, stirring occasionally, until heated through.
  • Meanwhile, in a loosely covered, microwave-safe bowl, wilt the spinach in the microwave, about 2 minutes.
  • Add the spinach to the beans and salsa and stir it gently. Remove the bean-spinach mixture from the heat and gently stir the cheese into the skillet.
  • Warm the tortillas in the microwave (about 1 minute on high).
  • Put a scoop of the bean-spinach mixture in the lower middle of each tortilla. Add additional salsa, if desired. Fold half the tortilla up over the beans, and roll it up to secure it. Serve them immediately so they are still warm or assemble and freeze for up to 3 months.

Slow Cooker Directions

  • Either fresh or frozen spinach may be used for this recipe. Omit the oil. Combine the spinach, beans, and salsa in the slow cooker, and cook on low for 2 – 3 hours. At serving time, mix in the cheese, and then assemble burritos as directed. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Prepare the bean/spinach mixture and refrigerate (add the cheese when you are ready to roll the burritos), shred the cheese if necessary and refrigerate.
Scramble Flavor Booster: Sauté one seeded and diced jalapeño pepper with the beans, and/or use spicy salsa.
Tip: Do your burritos often fall apart?  Tortillas are much easier to fold and less likely to break if they’re a little warm, so make sure not to skip this step in your preparations.  After folding up your burrito with the fillings, let it sit for about a minute so the tortilla can mold to the filling.
Video: Watch Jessica make then on Facebook Live!
Want to make beans from scratch? Check out our post on how to make beans in the slow cooker or Instant Pot pressure cooker.
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!


Calories: 325kcalCarbohydrates: 47gProtein: 14gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 9mgSodium: 903mgPotassium: 692mgFiber: 11gSugar: 5gVitamin A: 4186IUVitamin C: 13mgCalcium: 263mgIron: 4mg
Keyword 30 Minutes (or less) Meals, Dinner, Fall, Freezer-Friendly, Gluten-Free, Kid-Friendly, Kosher, Main Dish, Make-Ahead, Nut-Free, Sandwiches/Wraps, Spring, Summer, Vegetarian
Tried this recipe?Let us know how it was!
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