Gourmet Vegetarian Burritos |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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mexican Ingredients:
450 g spinach leaves, divided |
2 teaspoons olive oil |
115 g finely chopped onion |
2 cloves garlic, minced |
850 g black beans, drained |
260 g whole tomatoes, diced |
20 g green chilies, diced |
2 teaspoons ground cumin |
1/2 teaspoon ground oregano |
8 flour tortillas (8-inch diameter) |
225 g shredded monterey jack cheese |
Directions:
1. Wash and dry spinach. Remove and discard stems from spinach leaves. Set aside 24 to 30 large leaves. Stack remaining leaves and cut crosswise into 1/4-inch-wide pieces. Set aside.
2. Heat olive oil in 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 mixture is dry. Remove from heat; mash bean mixture with potato masher.
3. Preheat oven to 350°F. Arrange 3 to 4 whole spinach leaves on each tortilla. Spoon bean mixture onto bottom half of tortillas; sprinkle cheese evenly over bean mixture.
4. Roll up to enclose filling. Repeat with remaining tortillas, spinach and bean mixture.
5. Arrange, seam side down, in 12X8-inch baking dish. Cover with foil. Bake 20 minutes or until heated through.
6. To serve, arrange about 1/2 cup spinach pieces on each serving plate; top with 2 burritos. Serve with Avocado Relish and garnish if desired.
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