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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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In ' The Six O'Clock Scramble' Ingredients:
1 tablespoon olive oil |
2 (15 ounce) cans pinto beans, drained and rinsed |
1/2 cup salsa, plus additional for serving (mild, moderate, or hot) |
9 ounces baby spinach, stems removed |
1/2 cup shredded cheddar cheese or 1/2 cup monterey jack cheese |
6 large flour tortillas (can be whole wheat) |
guacamole |
Directions:
1. In a large skillet, heat the oil over medium heat; add the beans and salsa; cook for several minutes, stirring occasionally.
2. In a loosely covered bowl, wilt the spinach in the microwave, about 2 minutes.
3. Add the spinach to the beans and salsa; stir it gently.
4. Remove the bean mixture from the heat and add the cheese; stir gently until the cheese is melted.
5. Warm the tortillas in the microwave, about 1 minute on high.
6. Put a scoop of the bean-spinach mixture in the lower middle of each tortilla.
7. Add additional salsa and guacamole; fold half the tortilla up over the beans and roll it up to secure it.
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