Spinach & Black Bean Burritos with Salsa
Burritos make a great lunch box meal because they’re self-contained—even more so than the average sandwich. For added protein serve them with rice and/or grated cheddar cheese. Although dry beans are best, organic, canned, low-fat refried beans would make a good substitute in the interest of time. For the lunch box, serve salsa on the side to avoid sogginess.
Ingredients
Salsa
- 2 cups canned plum tomatoes, diced
- 2 Tablespoons fresh jalapeno pepper, seeded and minced
- 2 Tablespoons fresh cilantro, chopped
- 1 clove garlic, minced
- ½ cup onion, diced
- 4 ½ teaspoons lime juice
- ¾ teaspoon salt
Burrito
- 1 ⅓ cups dried black beans
- 2 ½ teaspoons extra virgin olive oil
- 1 clove garlic, minced
- ¼ cup onion, diced
- 1 teaspoon ground cumin
- 2 ½ teaspoons fresh oregano, chopped
- ¾ teaspoon salt
- 3 Tablespoons water
- ⅛ cup spinach steamed and chopped
- 8 6-inch flour tortillas
Instructions
Preparation
- In a large pot of water cook the black beans until tender. The time it takes to cook the beans depends upon how old and “dry” they are. For a quicker cooking time soak the beans in water over-night, drain the water, add fresh water and simmer for three to four hours. Without soaking the beans may take twice that time.
- In a medium-sized mixing bowl combine all salsa ingredients, mix thoroughly, and set aside.
- Heat oil over medium heat. Add garlic and onions and sauté for 2 minutes.
- Add cumin, oregano, and salt and cook for one minute.
- Add beans and water and cook for approximately 8 minutes. Remove from the heat and keep warm.
- Assemble burritos by evenly distributing the spinach, beans, and salsa among the eight tortillas. Roll up as desired and serve.
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