Gourmet Bean & Spinach Burritos 


 

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Ingredients

1 pound spinach leaves
2 teaspoons olive oil
1 cup onion, chopped
2 cloves garlic, minced
1 can tomatoes with green chilies (10 oz)
2 cans black bean, drained
2 teaspoons ground cumin
1/2 teaspoon ground oregano
8 each flour tortilla (8 in diam)
2 cups shredded monterey jack cheese
1 Avacado Relish
1 large avacado, finely diced
2 tablespoons fresh lime juice
3/4 cup finely chopped, seeded tomato
1/2 cup green onion, minced
1/3 cup fresh cilantro, chopped
1/2 teaspoon hot pepper sauce


 

Instructions
 Prepare Avocado Relish. Set aside

Wash and dry spinach. Remove and discard stems from spinach leaves. Set aside 24 to 30 large leaves.. Coarsely shred remaining leaves. Set aside.

Heat olive oil, in a large nonstick skillet over medium heat until hot. Add onion and garlic; cook and stir 5 minutes or until tender. Add beans. tomatoes, cumin and oregano. Simmer, uncovered until all liquid has evaporated. Remove from heat; mash bean mixture with potatoe masher.

Preheat oven to 350 degrees. Arrange 3 to 4 whole spinach leaves on each tortilla. Spoon bean mixture onto bottom half of tortillas; sprinkle cheese evenly over bean mixture. Roll up tortillas to enclose filling.

Arrange tortillas, seam side down. in 12/8 baking dish. Cover with foil. Bake 20 minutes or until heated through.

Serve burritos on Shredded spinach. Top with Avacado Relish

Avacado Relish: Combine avacado and lime juice in a bowl; toss. Add tomato, onions, cilantro and hot sauce. Toss gently. Cover & refrigerate 1 hour. Serve at room temperature

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Yields: 4 Servings



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