Description
Cooked rice mixed with black beans and tender spinach forms a vibrant filling rolled in tortillas, paired with blanched green beans for freshness. Lightly grilled for a warm, portable meal with bright herbal notes. Prepared in 15 minutes, it shines as a speedy lunch option.
Cultural Background
Rice and beans form a foundational pairing in Latin American and Caribbean cuisines, dating back centuries as an affordable, complete protein source in Mexican, Cuban, and broader Mesoamerican traditions. Burrito-style wraps evolved from Mexican street food in the 19th century, where flour tortillas encase hearty fillings for portable meals among laborers and travelers. Spinach adds a modern green vegetable twist inspired by contemporary health-focused adaptations of these classic combinations, while quick blanching of green beans echoes simple vegetable sides in everyday Latin cooking.
Recipe Info
PREP TIME: 5 minutes
COOK TIME: 10 minutes
TOTAL TIME: 15 minutes
SERVINGS: 4
DIFFICULTY: Easy
Ingredients
- 2 cups cooked rice (white or brown)
- 1 can (15 ounces) black beans, drained and rinsed
- 4 cups fresh spinach, roughly chopped
- 4 large flour tortillas
- 2 cups fresh green beans, trimmed
- 2 tablespoons olive oil or neutral oil (for cooking and grilling)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- Bring a medium pot of salted water to a boil over high heat. Add the trimmed green beans and blanch for 3-4 minutes until bright green and crisp-tender. Drain immediately and rinse under cold water to stop cooking; set aside.
- In a large skillet over medium heat, warm 1 tablespoon oil. Add the drained black beans and cook for 2 minutes, stirring occasionally until heated through. Add the chopped spinach and cook for another 2-3 minutes until wilted and tender, stirring frequently. Season with salt and pepper.
- Stir the cooked rice into the bean and spinach mixture in the skillet. Cook for 1-2 minutes more, mixing thoroughly until everything is evenly combined and heated, adjusting seasoning as needed. Remove from heat.
- Warm the tortillas briefly in a dry skillet or microwave for 20-30 seconds to make them pliable. Spoon about 1 cup of the rice-bean-spinach filling onto the center of each tortilla. Fold in the sides, then roll tightly from the bottom to form wraps.
- Lightly brush the outside of each wrap with the remaining oil. Grill in a skillet or on a grill pan over medium heat for 1-2 minutes per side until lightly golden and crisp, pressing gently with a spatula.
- Serve the wraps warm alongside the blanched green beans as a fresh side.
Tips
- Use day-old or pre-cooked rice straight from the fridge for faster assembly and better texture that holds up in the wrap.
- Avoid overfilling the tortillas to prevent tearing during rolling and grilling.
- Substitute canned black beans with cooked dried beans if available, or add a squeeze of lime if on hand for extra brightness.
Nutrition
Calories: 420
Protein: 14g
Carbs: 68g
Fat: 10g