Red Bean and Spinach Burritos

red-beans-spinach-burritos
Photo by Ann Stratton
Red Bean and Spinach Burritos 3.7 38 5 1
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 850 calories
    • Calories 293 calories from fat
    • 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

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.

Ingredients

  1. Check 1 cups rice
  2. Check 8 flour tortillas
  3. Check 1 onion, finely chopped
  4. Check 2 tablespoons olive oil
  5. Check 1 15-ounce can pinto beans
  6. Check 1/2 teaspoon kosher salt
  7. Check 3 tablespoons chopped fresh cilantro
  8. Check 8 ounces Monterey Jack, shredded
  9. Check 6 ounces prewashed baby spinach
  10. Check salsa (optional)
  11. Check 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.

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