Spinach and Black Bean Burrito
Body
This flavor-packed burrito helps you fold more vegetables and nourishing fiber into your day. You also have the option to slice and dice your own choice of veggies and herbs, including that extra produce hanging out in the back of your refrigerator.
Ingredients
Burrito
- 12 oz can black beans, drained and rinsed
- 1 tablespoon extra virgin olive oil
- 1 clove garlic, minced
- ¼ cup onion, diced
- 1 teaspoon ground cumin
- 2 ½ teaspoon dried oregano
- 4 cups spinach (or other deep green leaf lettuce), chopped
- 2-3 cups chopped fresh vegetables: summer squash, turnips, beets, carrots, Swiss chard
- 2 cup queso fresco (or mozzarella), grated
- 8, 6-inch flour tortillas
Salsa
- 2 cups plum tomatoes, diced
- 2 tablespoons fresh jalapeno, Serrano, or poblano chili, seeded and minced
- 2 tablespoons fresh cilantro, chopped
- 1 clove garlic, minced
- ½ cup onion, diced
- 4 ½ teaspoons lime juice, freshly squeezed
- ¾ teaspoon kosher salt
Preparation
- In a medium-sized mixing bowl combine all salsa ingredients, mix thoroughly, and set aside.
- Heat oil in a large skillet over medium heat. Add onions and sauté for 5 minutes. Add garlic and cook an additional minute.
- Add cumin, oregano, and salt and cook for one minute.
- Add the variety of chopped garden vegetables and sauté until crisp tender.
- Add beans and heat through. Remove from heat and keep warm.
- Assemble burritos by evenly distributing the spinach, beans, with veggies, cheese, and salsa among the eight tortillas. Roll up and serve.
Recipe created by Munson Healthcare Registered Dietitian Laura McCain.