Spinach and Black Bean Burritos with Salsa
To download a Spanish translation of this recipe click here.
Servings: 8
Calories: 320kcal
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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
Instructions
- 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.
Notes
Created by Chef Ann Cooper
Nutrition
Serving: 1g | Calories: 320kcal | Carbohydrates: 41g | Protein: 16g | Fat: 11g | Saturated Fat: 4.5g | Cholesterol: 20mg | Sodium: 825mg | Potassium: 870mg | Fiber: 7g | Sugar: 4g | Calcium: 285mg | Iron: 3.9mg