Spinach & Black Bean Burritos with Salsa

Burritos make a great lunch box meal because they’re self-contained—even more so than the average sandwich. For added protein serve them with rice and/or grated cheddar cheese. Although dry beans are best, organic, canned, low-fat refried beans would make a good substitute in the interest of time. For the lunch box, serve salsa on the side to avoid sogginess.

Number of Servings




  • 2 cups canned plum tomatoes, diced
  • 2 Tablespoons fresh jalapeno pepper, seeded and minced
  • 2 Tablespoons fresh cilantro, chopped
  • 1 clove garlic, minced
  • ½ cup onion, diced
  • 4 ½ teaspoons lime juice
  • ¾ teaspoon salt


  • 1 ⅓ cups dried black beans
  • 2 ½ teaspoons extra virgin olive oil
  • 1 clove garlic, minced
  • ¼ cup onion, diced
  • 1 teaspoon ground cumin
  • 2 ½ teaspoons fresh oregano, chopped
  • ¾ teaspoon salt
  • 3 Tablespoons  water
  • ⅛ cup spinach steamed and chopped
  • 8 6-inch flour tortillas


  1. In a large pot of water cook the black beans until tender. The time it takes to cook the beans depends upon how old and “dry” they are.  For a quicker cooking time soak the beans in water over-night, drain the water, add fresh water and simmer  for three to four hours. Without soaking the beans may take twice that time.
  2. In a medium-sized mixing bowl combine all salsa ingredients, mix thoroughly, and set aside.
  3. Heat oil over medium heat. Add garlic and onions and sauté for 2 minutes.
  4. Add cumin, oregano, and salt and cook for one minute.
  5. Add beans and water and cook for approximately 8 minutes. Remove from the heat and keep warm.
  6. Assemble burritos by evenly distributing the spinach, beans, and salsa among the eight tortillas. Roll up as desired and serve.
Nutrition Facts