To download a Spanish translation of this recipe click here. Print Ingredients Salsa 2 cups plum tomatoes, diced 2 tablespoons fresh jalapeno, Serrano or poblano chili, seeded & minced 2 tablespoons fresh cilantro, chopped 1 clove garlic, minced ½ cup onion, diced 4½ teaspoons lime juice, freshly squeezed ¾ teaspoon kosher salt Burrito 1 1/3 cups black beans, dry 2 ½ teaspoons extra virgin olive oil 1 clove garlic, minced ¼ cup onion, diced 1 teaspoon ground cumin 2 ½ teaspoon fresh oregano, chopped ¾ teaspoon kosher salt 3 tablespoons tap water 8 cups spinach, steamed & chopped 2 cups Queso Fresco, grated 8 6-inch flour tortillas Number of Servings : 8 Serving Size: 1 burrito To download a Spanish translation of this recipe click here. Directions In a large pot of water cook the black beans until tender. (NOTE: The time it takes to cook the beans depends upon how old and “dry” they are. Pre-soaking your beans will lessen the cooking time.) 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 beans and water and cook for approximately 8 minutes. Remove from heat and keep warm. Assemble burritos by evenly distributing the spinach, beans, cheese and salsa among the eight tortillas. Roll up and serve. Created by Chef Ann Cooper