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Smoky Black Bean & Cheddar Burrito with Baby Spinach

Scott Phillips

Servings: 4

Chipotle chiles in adobo lend a nice smoky overtone to this meatless meal, while toasted pepitas folded into the filling give it an unexpected crunch.


  • 4 burrito-size (9- to 10-inch) flour tortillas
  • 15 grape tomatoes, quartered lengthwise (from 1 pint)
  • 2 Tbs. fresh lime juice; more as needed
  • 1/4 cup chopped fresh cilantro
  • Kosher salt
  • 2 Tbs. extra-virgin olive oil
  • 1/4 cup raw pepitas (optional)
  • 1 tsp. seeded and minced chipotle plus 1 tsp. adobo sauce (from a can of chipotles en adobo)
  • 3/4 tsp. ground cumin
  • 1 19-oz. can black beans, drained and rinsed
  • 1/2 cup grated sharp Cheddar
  • 1-1/2 oz. baby spinach (about 1-1/2 cups)
  • 1/4 to 1/2 cup sour cream (optional)

Nutritional Information

  • Nutritional Sample Size based on four servings
  • Calories (kcal) : 510
  • Fat Calories (kcal): 190
  • Fat (g): 21
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 15
  • Sodium (mg): 1020
  • Carbohydrates (g): 63
  • Fiber (g): 9
  • Protein (g): 19


  • Heat the oven to 250°F. Wrap the tortillas in aluminum foil and warm in the oven.

    Meanwhile, in a small bowl toss the tomatoes with 1 Tbs. of the lime juice, about 1-1/2 Tbs. of the cilantro, and a generous pinch of salt. Set aside.

    If using the pepitas, heat 1 Tbs. of the olive oil and the pepitas in a 12-inch skillet over medium heat. Cook, stirring frequently, until they are puffed and some are golden brown, 1 to 2 minutes. Using a slotted spoon, transfer the pepitas to a plate lined with a paper towel. Sprinkle with a generous pinch of salt and toss.

    Return the pan to medium heat. Add the remaining 1 Tbs. olive oil. (Or if not using pepitas, heat the 2 Tbs. oil over medium heat.) Add the chipotle, adobo sauce, and cumin. Stir to blend into the oil, and then add the beans and 2 Tbs. water to the pan, stirring to blend. Simmer until warmed through, about 2 minutes. Reduce heat to low. Mash about half of the beans with a fork. Stir in the cheddar and the remaining 2-1/2 Tbs. cilantro and 1 Tbs. lime juice. Season to taste with salt. If the beans seem too thick, add a tablespoon or two of water to thin to a soft, spreadable consistency.

    Working with one tortilla at a time, spread about 1/4 of the beans along the bottom third of a tortilla. Top with 1/4 of the spinach, and sprinkle with about 1/4 of the tomatoes and pepitas (if using). If you like, add a little lime juice and sour cream on top. Fold the bottom edge over the filling, fold in the sides, and roll up the burrito.

Serve with Cilantro-Lime Guacamole plus tortilla chips or fresh vegetables for dipping. And make a refreshing pitcher of Watermelon Agua Fresca to drink.


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Reviews (8 reviews)

  • torontobri | 02/11/2015

    Tasty but not family friendly--for kids, serve the chipotle chiles on the side as a smoky sauce. To compensate for the lost flavour by holding the chipotles (I love these but they are a bit much for little palates), start beans by sauting half a finely chopped onion, to which you will add 1Tbsp ground ancho chili powder with the cumin (I reserve the fat from cooking bacon...freezes beautifully...so a tsp of this will amp up smokiness). A couple of drops of liquid smoke will also work to give you smokiness for those who don't like their food too spicy. I also liked adding cooked potatoes to the burritos for "heft"

  • Schematican | 03/25/2012

    Oh la la! This is fantastic: spicy, crunchy, smoky, and tangy. Easy to make, vegetarian, and delicious. This is my go-to meal when I want something good, but quickly.

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