Black Bean and Vegetable Burritos
adapted from Bon Appétit
Four 9 to 10-inch diameter corn or whole-wheat tortillas
1 small onion, chopped
2 teaspoons vegetable oil
½ teaspoon ground cumin
½ teaspoon chili powder
3 cups fresh spinach
1 bell pepper, chopped
2/3 cup frozen corn kernels, thawed
1 medium carrot, coarsely grated
1 2/3 cups canned black beans, rinsed, drained
1/2 cup salsa
1/2 cup grated Monterey Jack cheese
1/4 cup sour cream or yogurt
1/4 cup chopped fresh cilantro
- Preheat oven to 350°F. Wrap tortillas in foil. Warm in oven until heated through, about 15 minutes.
- Meanwhile, combine onion and oil in large cast iron skillet. Stir over medium-high heat until onion is golden, about 6 minutes. Add cumin and chili powder; stir 20 seconds. Add bell pepper, corn and carrot; sauté until almost tender, about 5 minutes.
- Add beans, salsa and spinach; bring to simmer and wilt the spinach. Season with salt and pepper and remove from heat.
- Place warm tortillas on work surface. Spoon filling down center, dividing equally. Top each with 2 tablespoons cheese, then 1 tablespoon each of sour cream and cilantro. Fold sides of tortillas over filling, forming packages. Turn each package, seam side down, onto plate.