Spinach and Black Bean Burritos
with Salsa
Burritos make a great lunch box meal. For added protein serve with
rice and or grated cheddar cheese. Although dry beans are best, organic,
canned, low-fat refried beans would make a good substitute.
Yield: Eight burritos
|
| Ingredients |
| Salsa |
| 2 cups |
canned plum tomatoes, diced |
| 2 Tbsp |
fresh jalapeno pepper, seeded and minced |
| 2 Tbsp |
fresh cilantro, chopped |
| 1 clove |
garlic, minced |
| 1/2 cup |
onion, diced |
| 1 Tbsp + 1/2 tsp |
lime juice |
| 3/4 tsp |
salt |
| Burrito |
| 2-1/2 tsp |
extra virgin olive oil |
| 1 clove |
garlic, minced |
| 1 tsp |
ground cumin |
| 2-1/2 tsp |
fresh oregano, chopped |
| 3/4 tsp |
salt |
| 1 1/3 cups |
dried black beans |
2 Tbsp +
1-1/2 tsp |
water |
| 1/8 cup |
spinach steamed and chopped |
| 8 |
6-inch flour tortillas |
|
| Nutrition Facts |
| Total Calories |
183 |
| Calories from Fat |
38 |
| Total Fat |
4g |
| Saturated Fat |
1g |
Cholesterol
|
0mg |
| Sodium |
848mg |
| Carbohydrates |
31g |
| Fiber |
3g |
| Sugar |
2g |
| Protein |
7g |
|
- In a large pot of salted water cook the black beans until tender.
- In
a medium-sized mixing bowl combine all salsa ingredients, mix thoroughly,
and set aside.
- Heat oil over medium heat. Add garlic and onions and
sauté for
2 minutes.
- Add cumin, oregano, and salt and cook for one minute.
- Add beans
and water and cook for approximately 8 minutes. Remove from the
heat and keep warm.
- Assemble burritos by evenly distributing the spinach,
beans, and salsa among the eight tortillas. Roll up as desired
and serve.
|
