Red Bean and Spinach Burritos

Red Bean and Spinach Burritos
Ann Stratton
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preparation
15
minutes
cooking
25
minutes
Serves 4

Ingredients

1
cups
rice
8
flour tortillas
1
onion, finely chopped
2
tablespoons
olive oil
1
15-ounce can pinto beans
1/2
teaspoon
kosher salt
3
tablespoons
chopped fresh cilantro
8
ounces
Monterey Jack, shredded
6
ounces
prewashed baby spinach
salsa (optional)
sour cream (optional)

Directions

  1. Heat oven to 350º F. Cook the rice according to the package directions.
  2. Wrap the tortillas in aluminum foil and heat in oven for 15 minutes.
  3. Meanwhile, sauté the onion in oil over medium heat until softened, about 3 minutes.
  4. Add the rice, beans, and salt and cook for 2 minutes. Stir in the cilantro.
  5. Divide the rice-and-bean mixture among the warm tortillas. Top each with some cheese and spinach and roll. Serve with salsa or sour cream, if desired.
Kay Chun
November 2003

Nutritional Information

  • Per Serving
  • Calories From Fat 293
  • Fat 33 g
  • Sat Fat 14 g
  • Cholesterol 50 mg
  • Sodium 1,442 mg
  • Protein 32 g
  • Carbohydrate 106 g
  • Sugar 4 g
  • Fiber 12 g
  • Iron 8 mg
  • Calcium 631 mg
What does this mean? See Nutrition 101.

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