This week's "Meatless Monday" Recipe of the Week is, Spicy Bean Burritos. Healthy Burritos, I'm in!
Spicy Bean Burritos
3 tablespoons extra virgin olive oil
4 cups black beans, soft and cooked
2 cups whole grain rice, cooked
3 green onions, well chopped
4 garlic cloves, well chopped
1 15 1/4 ounce can corn kernels, rinsed
1 medium red pepper, well chopped
1 bunch spinach, cleaned and chopped
2 hot peppers, crushed
1 dozen whole wheat tortillas
2 cups shredded low-fat jack cheese
Sea salt and ground black pepper to taste
Salsa for garnish
1 - In a frying pan, add the olive oil; when hot, add the onions, garlic, corn kernels, and hot peppers. Cook until the onions are translucent. Add the spinach and cook until the spinach softens and begins to cook down into the mixture. Lower the heat and add the black beans.
2 - As the bean mixture is simmering, soften the tortillas. If you have a gas stove, simply rest the tortilla on the flame (be careful not to burn it) and turn it over. If you have an electric stove, place the tortilla in a frying pan and press on it with a paper towel so you don't burn your hand. Spin the tortilla in the pan, turning it over occasionally.
3 - When the tortilla is soft, place it on a plate and place the bean mixture, the rice, and the tomatoes into the center. Bring the sides together over the beans and fold the ends up. Turn the burrito over with the seam down and serve with salsa or low fat sour cream.
Makes 12 servings.