Heat the olive oil in a sauté pan over medium heat. Add the garlic and onion, and sauté for 1-2 minutes until softened.

Chop the spinach quickly and add it to the pan. Sauté for another 1-2 minutes.

Add the black beans and corn, stirring well. Sauté for about 5-6 minutes.

Lower the heat to medium-low and mix in the paprika, cumin, salt, and pepper. Stir well to combine and melt the cheese.

While the filling cooks, place the flour tortillas on a plate. Dampen a paper towel and lay it on top of each tortilla. Microwave for 20 seconds to steam and soften the tortillas.

Position one tortilla on a cutting board. Add two to three large scoops of the filling to the center.

Wrap the burrito by folding each side of the tortilla over the filling. Bring the bottom of the tortilla up over the filling and tuck it under. Keep the sides folded in and gently roll the burrito tightly.

Serve with hot sauce, lime juice, salsa verde, or your favorite toppings.