Spinach Burritos

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“In ' The Six O'Clock Scramble'”

Ingredients Nutrition

  • 1 tablespoon olive oil
  • 2 (15 ounce) cans pinto beans, drained and rinsed
  • 12 cup salsa, plus additional for serving (mild, moderate, or hot)
  • 9 ounces Baby Spinach, stems removed
  • 12 cup shredded cheddar cheese or 12 cup monterey jack cheese
  • 6 large flour tortillas (can be whole wheat)
  • guacamole


  1. In a large skillet, heat the oil over medium heat; add the beans and salsa; cook for several minutes, stirring occasionally.
  2. In a loosely covered bowl, wilt the spinach in the microwave, about 2 minutes.
  3. Add the spinach to the beans and salsa; stir it gently.
  4. Remove the bean mixture from the heat and add the cheese; stir gently until the cheese is melted.
  5. Warm the tortillas in the microwave, about 1 minute on high.
  6. Put a scoop of the bean-spinach mixture in the lower middle of each tortilla.
  7. Add additional salsa and guacamole; fold half the tortilla up over the beans and roll it up to secure it.

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