Red Bean and Spinach Burritos |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
8 flour tortillas |
1 onion, finely chopped |
2 tablespoons olive oil |
3 cups cooked rice |
1 15-ounce can pinto beans |
1/2 teaspoon kosher salt |
3 tablespoons fresh cilantro, chopped |
8 ounces monterey jack, shredded |
6 ounces prewashed baby spinach |
salsa (optional) |
sour cream (optional) |
coconut rice with winter squash |
Directions:
1. Wrap tortillas in aluminum foil and heat in a 350° F oven for 15 minutes. Meanwhile, saute 1 onion in olive oil over medium heat until softened, about 3
2. minutes. Add rice, pinto beans, and 1 salt and cook for 2 minutes. Stir in
3. cilantro. Divide the rice-and-bean mixture among the 8 warm tortillas. Top each with some cheese and spinach and roll. Serve with salsa or sour cream, if desired.
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