Vegan Spinach and Black Bean Burritos

Vegan Spinach and Black Bean Burritos




10 min



35 min



45 min

Ingredients (4 servings)

2 tbsp olive oil

3 cup pepper jack cheese (vegan)

14 cup tomato paste

14 cup all purpose flour

14 tsp garlic powder

14 tsp onion powder

14 tsp chili powder

4 tsp cumin

3 cup vegetable broth

4 flour tortillas (12 inch)

6 oz baby spinach, chopped

6 green onions, sliced

13 cup cilantro, chopped

15 oz black beans (canned), drained and rinsed

15 oz corn (canned), drained and rinsed

1 tsp salt

1 tsp black pepper


  1. Preheat oven to 375 ºF.
  2. Heat half of the olive oil in a sauce pan over medium heat.
  3. Add the tomato paste, flour, half of the cumin, garlic powder, onion powder, chili powder, salt and pepper to the saucepan, and cook for 1 minute, whisking.
  4. Add the vegetable broth to the pan and bring to a boil. Reduce heat to low and simmer for 8 minutes. Remove from heat.
  5. Heat remaining olive oil in a large pan over medium heat.
  6. Sauté spinach for 2 minutes or until wilted. Remove from heat.
  7. In a bowl, combine spinach, black beans, two thirds of the pepper jack cheese, corn, green onions, remaining cumin, and cilantro.
  8. Spray a 9x13 baking dish and coat the bottom with one quarter of the enchilada sauce to prevent sticking.
  9. Fill each tortilla with spinach mixture, folding it tightly into a burrito, and place in sprayed dish.
  10. Pour remaining enchilada sauce evenly over burritos. Sprinkle with the remaining pepper jack cheese.
  11. Bake for 20 minutes. Remove from heat and serve.

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