Burritos make such a simple and satisfying meal, and there are endless variations you can create, depending on your family’s palate. These are reminiscent of some fantastic burritos from Burrito Brothers in Washington, DC.
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Prep + Cook Time= 20 minutes, Makes 6 servings
1 Tbsp. extra virgin olive oil
30 oz. canned pinto beans, drained and rinsed
1/2 cup salsa (look for brands with no sugar added), plus extra for serving
9 oz. baby spinach
1/2 cup shredded Cheddar or Monterey jack cheese
6 large (burrito size) whole wheat or flour tortillas (use wheat/gluten-free, if needed)
In a large skillet, heat the oil over medium heat. Add the beans and salsa and cook them for 3 – 5 minutes, stirring occasionally, until heated through.
Meanwhile, in a loosely covered, microwave-safe bowl, wilt the spinach in the microwave, about 2 minutes.
Add the spinach to the beans and salsa and stir it gently. Remove the bean-spinach mixture from the heat and gently stir the cheese into the skillet.
Warm the tortillas in the microwave (about 1 minute on high).
Put a scoop of the bean-spinach mixture in the lower middle of each tortilla. Add additional salsa, if desired. Fold half the tortilla up over the beans, and roll it up to secure it. Serve them immediately so they are still warm.
Slow Cooker and/or Instant Pot Directions: Slow Cooker: Either fresh or frozen spinach may be used for this recipe. Omit the oil. Combine the spinach, beans, and salsa in the slow cooker, and cook on low for 2 – 3 hours. At serving time, mix in the cheese, and then assemble burritos as directed.
(Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Prepare the bean/spinach mixture and refrigerate (add the cheese when you are ready to roll the burritos), shred the cheese if necessary and refrigerate.
Scramble Flavor Booster: Sauté one seeded and diced jalapeño pepper with the beans, and/or use spicy salsa.
Tip: Do your burritos often fall apart? Tortillas are much easier to fold and less likely to break if they’re a little warm, so make sure not to skip this step in your preparations. After folding up your burrito with the fillings, let it sit for about a minute so the tortilla can mold to the filling.
Nutritional Information Per Serving (% based upon daily values): Calories 398, Total Fat: 11g, 18%; Saturated Fat: 5g, 21.5%; Cholesterol: 10mg, 3%; Sodium: 715mg, 30%; Total Carbohydrate: 60g, 20%; Dietary Fiber: 12g, 49%; Sugar: 2g; Protein: 16g
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