Two burritos on a cutting board
  • Easy
  • 10 Minutes
  • Serves 8

Nutrition Per Serving

  • Calories: 325
  • Fat: 9.5g (Saturated Fat: 4.5g)
  • Carbohydrates: 45.2g
  • Fiber: 9.7g
  • Sugar: 1.1g
  • Protein: 16.9g
  • Sodium: 687mg

Print Recipe



  • Two 15 ounce cans of black beans, drained and rinsed
  • 2 Tbsp VEBA taco seasoning (See Notes) or 2 tsp cumin, 2 tsp chili powder, 1 tsp coriander, 1 tsp oregano
  • ¼ tsp salt plus more to taste
  • ¼ tsp ground black pepper
  • ½ tsp garlic powder
  • One 10 ounce bag of frozen spinach, defrosted, and liquid squeezed out of it
  • Eight 8" inch whole wheat tortillas
  • 6 ounces grated Monterey jack cheese
  • ½ cup sliced green onions (optional)
  • ½ cup chopped cilantro (optional)


  1. In a medium bowl, combine the beans, taco seasonings, salt, pepper, garlic powder and spinach. Mash the beans ever so slightly so that the burritos are easier to roll.
  2. Lay out the whole wheat tortillas. Evenly divide the filling and place just below the center of the tortilla in a 6" inch horizontal strip about 30% up from the bottom of the burrito, leaving an inch of space on either side.
  3. Place some spinach on top of the bean mixture. Divide the cheese and sprinkle on top, then top with the cilantro and the green onion.
  4. Roll from the bottom up once, then tuck the sides in. Continue to roll. Repeat until all the burritos are rolled. Wrap each one of them in foil and place in the refrigerator for up to 3 days. You can also store them in the freezer for up to 6 months.