If you’re craving a meatless meal that tastes great and fills you up, try this easy Spinach & Bean Burrito Wrap!
I’ve been enjoying healthy leftovers lately, and these Spinach & Bean Burrito Wraps have been perfect for lunch. I made them after preparing a Healthy Loaded Sweet Potato and saved the leftovers for myself while my family ate separately. They reheat well and make a satisfying, protein-packed meatless option when you want a break from chicken or turkey.
This recipe is fast and simple: heat the beans, add chopped spinach and a pinch of salt, and cook until the spinach wilts. I used brown minute rice mixed with salsa for extra flavor. Spoon the spinach-and-bean mixture onto a whole wheat tortilla, add the salsa rice, a little cheese, shredded romaine, salsa, and a dollop of plain Greek yogurt. Roll it up and enjoy a warm, healthy lunch.
I like to use low-calorie whole wheat tortillas so I can eat two smaller wraps, but you can also serve the filling on one tortilla piled high like a bowl, topped with romaine, cheese, Greek yogurt, and salsa. It has a fresh, fast-casual taste that reminds me of chain-style burrito bowls. This has been a reliable lunch while I’m working through a health challenge — filling, flavorful, and easy to prepare.
Spinach and Bean Burrito Wrap
Amber Brady
6 servings
Ingredients
- 6 cups spinach, loosely packed
- 15 oz can low-sodium black beans, drained and rinsed
- Salt, to taste
- 1 ½ cups cooked brown rice (I used Minute brown rice)
- Whole wheat tortillas
- Colby & Monterey Jack shredded cheese
- Medium red salsa (½ cup, plus more for serving)
- Plain non-fat Greek yogurt
- Chopped romaine lettuce
Instructions
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Roughly chop the spinach and set aside.
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In a large skillet, heat the beans until hot. Add the chopped spinach and a little salt. Cook until the spinach wilts, about 3 minutes. Keep warm.
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Meanwhile, cook the brown rice according to package directions (for Minute rice, follow microwave instructions). Stir in ½ cup salsa and heat until the rice absorbs most of the salsa.
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To assemble, place about 1/6 of the spinach-and-bean mixture and a portion of the salsa rice on a whole wheat tortilla. Top with 1–2 tablespoons each of shredded cheese, extra salsa, and Greek yogurt. Finish with chopped romaine, wrap, and serve.
Notes
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