Wednesday, February 10, 2010

Black Bean Spinach Burritos

We love this recipe! My hubby has been begging me to make it for quite a while now and since I'm finally back to where normal food tastes {and smells!} good again, we're gonna have this month as part of menu! It's a really super yummy recipe and quite healthy too.

Bean and Spinach Burritos
Sarah Harwood
Spinach {I just use the pre-washed ready to eat stuff in a bag though you could easily purchase a bunch on spinach and wash it yourself}
Olive Oil
1 C finely chopped onion
2 cloves garlic, minced
2 cans (15 oz each) black beans, drained
1 can (10 oz) whole tomatoes with green chillies, undrained {you can use RoTel, which will add a little spice}
2 tsp ground cumin
1/2 tsp ground oregano
8 flour tortillas {if you use whole wheat tortillas it's that much healthier}
2 C (8 oz) shredded Monterey Jack cheese {I just use the cheese sparingly}

-saute onion and garlic until tender {about 5 minutes}
-Add beans, tomatoes, cumin, and oregano. Simmer, uncovered, until mixture is dry. Remove from heat and mash some of the beans
-Preheat oven to 350
-Arrange some spinach on each tortilla. Spoon bean mixture onto spinach. Sprinkle cheese over bean mixture, roll up and place in baking dish
-Cover with tinfoil and bake 20 minutes or until heated through

Note: These burritos taste really good with Avocado Relish {recipe to follow}!

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