Black Bean and Spinach Burritos

This easy recipe delivers a great tasting mixture of nutrition that will definitely keep you strong. These Burritos taste fantastic, and can be easily modified to satisfy vegan recipes as well. This dish can be served within forty minutes when you combine the prep. and cooking times. This recipe will make six Burritos.



Ingredients:

8 oz canned black beans (organic), drained

9 oz Chopped Spinach

1 medium chopped onion

Grated Extra Sharp Cheddar Cheese (non-dairy cheese alternatives are used here for vegans)

1 package tortillas (I use 6-10 inch Spinach tortillas)

Dried chili – 1 tsp

Chili sauce – 3 TSP

Crushed red pepper ½ tsp

Sea Salt -to taste

Black Pepper – to taste

Olive Oil



Toppings:

Salsa (mild, medium or hot)

Sour Cream

Sliced Black Olives

Alfalfa Sprouts



Preheat oven to 350 degrees



In Blender:

Puree black beans, seasonings and chili sauce.



In skillet:

Heat one tablespoon olive oil, lower heat and add chopped onions, lightly sauté and then stir in chopped spinach. Mix together to lightly sauté and place cover on skillet to keep veggie mixture warm.



On Baking Sheet:

Spread 3-4 heaping tablespoons of pureed black bean mixture in center of tortilla. Add a layer of sautéed veggie mix on that and then add grated cheese on top of that. Wrap as firmly as possible. Place wrapped tortillas on baking sheet. Rub each wrapped tortilla lightly with olive to keep tortilla moist.



Bake burritos for 10 minutes, or until the cheese is melted, and the tortillas are hot. Serve whole or cut in half. Add toppings & serve with Organic tortilla chips. Delicioso!