Red Bean and Spinach Burritos

Ann Stratton

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Serves 4| Hands-On Time: 15m | Total Time: 25m

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

Heat oven to 350º F. Cook the rice according to the package directions.
Wrap the tortillas in aluminum foil and heat in oven for 15 minutes.
Meanwhile, sauté the onion in oil over medium heat until softened, about 3 minutes.
Add the rice, beans, and salt and cook for 2 minutes. Stir in the cilantro.
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.

By Kay Chun, December 2003

See Nutritional Information for this recipe »

Nutritional Information

Per Serving
Calories 850Calories From Fat 293

Fat 33g
Sat Fat 14g
Cholesterol 50mg
Sodium 1,442mg
Protein 32g
Carbohydrate 106g
Sugar 4g
Fiber 12g
Iron 8mg
Calcium 631mg

What does this mean? See Nutrition 101.

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Quick Tip

Don’t uncover the pan or stir the rice during cooking. If it’s done before you’re ready to serve, place a folded towel over the pan, replace the lid, and set aside.