Spinach Burritos

• 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 or assemble and freeze for up to 3 months.

Slow Cooker Directions

• 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.)