Black Bean & Spinach Burrito

5 from 2 votes

These wraps are full of flavor, loaded with nutrients, and ridiculously easy to assemble!

Spinach Bean Burrito Wrap

Are you in need of a new, quick & healthy lunch idea? If so, you’ll love this black bean and spinach burrito recipe! Not only do these wraps taste amazing, but they are ridiculously easy to assemble, as well.

In addition to being loaded with flavor, our Tex-Mex wraps are also packed with tons of nutrients. Each wrap offers a hefty dose of protein and one whole cup of spinach, which will fill your tummy and provide you with hours of energy to get through the day!

These yummy wraps are a perfect choice for busy weekday lunches, dinner for meatless Monday, or any other time really! You can also use the filling from this recipe as a healthy alternative for Taco Tuesday!

Black Bean & Spinach Burrito Recipe

5 from 2 votes

Spinach & Bean Burrito Wrap

This vegetarian wrap is a warm and delicious addition to any menu. It’s healthy, easy to make, and endlessly customizable. Swap out the black beans for pinto beans or even chickpeas, add your favorite cooked or raw chopped veggies, or add extra lean protein from cooked ground turkey or tofu! You can even top the filling with an egg for a hearty, healthy Tex-Mex-flavored breakfast!
Prep Time 20 minutes
Total Time 20 minutes
Yield 6 people
Serving Size 1 wrap
Course Dinner, Lunch
Cuisine Mexican, Tex-Mex


  • 6 cups baby spinach loosely packed
  • 15 ounce can of black beans rinsed and drained
  • 1 1/2 cups brown rice cooked or Mexican rice (recipe for Mexican Rice recipe)
  • 1/2 cup romaine lettuce hearts chopped
  • 1/2 cup cheddar cheese grated, reduced-fat
  • 1/2 cup salsa (recipe), optional Pico de Gallo
  • 6 tablespoons Greek yogurt fat-free
  • kosher or sea salt to taste
  • 6 whole grain wraps or tortillas, 8 inch


  • To warm the tortillas, preheat the oven to 300 degrees. Stack the tortillas, wrap them in foil, place them on a cookie sheet, and warm them in the oven for 15 minutes while preparing the remaining ingredients.
  • Place spinach in a food processor and pulse until finely chopped, or use a knife to mince leaves. In a large skillet turned to medium heat, add black beans and spinach. Heat until spinach is wilted, approximately 3 minutes.
  • Evenly distribute spinach and bean mixture in the middle of the wraps (leaving about 2" on one end for folding), add 1/4 cup rice to each wrap, add lettuce, cheese, salsa, and Greek yogurt evenly over the wraps. Fold the wraps into a pocket, tucking in the bottom edge, or roll them like a burrito.

Nutrition Information

Serving: 1wrap | Calories: 282kcal | Carbohydrates: 50g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 560mg | Fiber: 5g | Sugar: 3g |
SmartPoints (Freestyle): 8
Keywords Budget-Friendly, Quick and Easy, Vegetarian

Have you made this recipe?
Tag @skinnyms on Instagram or hashtag it #skinnyms

Eating a heavy lunch can leave you feeling sluggish and bloated for the remainder of the day. That’s no fun! This is why I love eating lunches like this one that are packed with healthy ingredients that will nourish your body, not damage it!

This black bean and spinach burrito is packed with healthy fiber, iron, and vitamins. It’s an easy, flavorful meal that’s perfect for a packed lunch or quick weeknight dinner. Want to know the best part? The leftover mixture can be kept in an airtight container in the fridge and reheated for quick and easy leftovers that almost taste better the next day! Whip up a big batch for dinner tonight, or make it over the weekend to have nutritious lunches ready to go all week long! 

If you enjoyed this deliciously easy black bean and spinach burrito recipe, you may also like these healthy lunch options:

Did you like this simple, healthy black bean and spinach burrito recipe? Leave us a note in the comments section! 

For the rest of our simple lunch recipes, tips for healthy living, and workout ideas, be sure to check out our Pinterest page and follow us on Facebook!

Editor’s Note: Originally published Apr 16, 2013.

This post may include affiliate links.

Gale Compton

Gale co-founded SkinnyMs. with a goal to provide women with delicious recipes, fitness routines, and ways to reach their ideal weight. Gale has been featured on the Today Show in which she won a cook off for the best Lasagna. Be sure to search for her winning recipe, Skinny Lasagna Rolls.

Guided by her firm belief in healthy eating and the power of exercise, Gale has written two cookbooks and several fitness ebooks. She earned her Fitness Training Certification from, National Exercise & Sports Trainers Association. Gale loves to run with her dog Maggie and has completed numerous half-marathons.

More by Gale


  1. Confused, I’ll check the #’s of the tortillas. I used to calculate the data.

  2. Using La Banderita's carb counter tortillas, plain brown rice and 2 tbsp light sour cream per burrito, this comes out to be 6 points plus per serving. If your mexican rice recipe was used, they would be 7 points plus. Yum!

  3. oh my goodness!! This was soooo good! I actually mixed everything all together and ate it without a tortilla. Despite my 4 year old saying "it kinda looks like bird poop" (and it really did when it was all mixed up), he ate it and loved it too.

  4. I make this probably weekly without the rice. I mash the black beans spread on the wheat tortilla add spinach and a bit of low fat cheese and heat it in the microwave for 30 seconds…add salsa, guac and yogurt….awesome quick go to meal when you need something fast instead of driving through the fast food line. It takes just a few minutes to make and is filling!

  5. made this tonight with the homemade mexican rice. It was amazing!!! My fiance and i loved it! we will def be making it again and again! thank you!

    1. Cassandra,
      Yes, uneaten wraps should freeze well. Assemble and cool to room temperature before wrapping them airtight and placing them in the freezer. They should last about 4 months this way and can be heated straight from frozen in the oven or microwave. Do not thaw before cooking or they will be soggy.

      1. Hi, I am thinking of freezing them as well. Do you freeze with all ingredients assembled in the wrap? Including the lettuce and greek yogurt?

        1. Maye, That is an excellent question! I would not freeze them with the Greek yogurt or the lettuce now that you mention it. The cheese and the salsa, however, can be added before freezing or after. Those should freeze okay. Thanks.

  6. Thanks for the recipe! It's full of food my husband doesn't like, so I decided to make one each day while he was at work. I have a suggestion for those of you who only plan to eat one at a time. Put all the ingredients except for the lettuce into a bowl and microwave for about 1 minute (at least in my high wattage microwave). The spinach wilts, and everything heats up nicely. Then mix it all up, the way they do at burrito shops, and stuff that into the tortilla, topped with lettuce. It's much more convenient that way than heating up each thing separately and getting a small pan messy with beans and spinach.

    1. We’re not sure why you wouldn’t be able to see the recipe. Here you go!


      6 cups baby spinach, loosely packed
      1 (15 ounce) can black beans, rinsed and drained
      1-1/2 cups cooked brown rice or Mexican Rice, (recipe for Mexican Rice recipe)
      1/2 cups chopped romaine heart lettuce
      1/2 cup grated cheddar cheese, reduced-fat
      1/2 cup salsa (recipe), optional Pico de Gallo
      6 tablespoons Greek yogurt, fat-free
      Kosher or sea salt to taste
      6 (8″ whole grain) wraps or tortillas


      To warm tortillas, preheat oven to 300 degrees. Stack tortillas, wrap in foil, place on a cookie sheet and warm 15 minutes while preparing ingredients.

      Place spinach in a food processor and pulse until finely chopped, or use a knife to dice leaves. In a large skillet turn to medium-heat, add black beans and spinach. Heat until spinach is wilted, approximately 3 minutes.

      Evenly distribute spinach and bean mixture in the middle of the wraps (leaving about 2″ on one end for folding), add 1/4 cup rice to each wrap, add lettuce, cheese, salsa and Greek yogurt evenly over wraps. Fold wraps over and under on the ends.

  7. How would this recipe equate to the skinny plate? Would it account for all 3 portions (protein, healthy fat, and complex carb) on the plate therefore eaten alone and with nothing else? It looks delicious- just want to make sure I’m sticking to the skinny plate guidelines when I make it! Thanks!

    1. Alice, This yummy burrito is a meal in one, with healthy carbs, protein (plant based), and good fats! It’s filling and delicious. 🙂

  8. I love these! I’ve made them twice before and ate leftovers with eggs the next morning. Delicious! Making them now and really looking forward to them 🙂

  9. I’m looking for something to put in my daughters lunch box
    Do you think this would taste as good cold?

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating