Spinach and Black Bean Burritos with Salsa
Ingredients
- Salsa2 cups diced plum tomatoes
- 2 Tbs fresh poblano pepper, seeded and minced
- 2 Tbs fresh cilantro, chopped
- 1 clove garlic, minced
- 1/2 cup diced onion
- 4 1/2 tsp fresh lime juice
- 3/4 tsp salt
- Burrito1 1/3 cups dried black beans
- 2 1/2 tsp olive oil
- 1 clove garlic, minced
- 1/4 cup diced onion
- 1 tsp ground cumin
- 2 1/2 tsp fresh chopped oregano
- 3/4 tsp salt
- 3 Tbs water
- 1/8 cup spinach, steamed and chopped
- 2 cups grated queso fresco
- 8 6-inch flour tortillas
Directions
- In a large pot of water cook the black beans until tender.
- In a medium-sized mixing bowl, combine all of the salsa ingredients, mix thoroughly; set aside.
- Heat oil 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 beans and water and cook for approximately 8 minutes. Remove from heat and keep warm.
- Assemble burritos by evenly distributing the spinach, bean mixture, cheese, and salsa among the eight tortillas. Roll up as desired and serve.
Nutrition Facts
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