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Spinach & Black Bean Burrito with Salsa

Spinach & Black Bean Burrito with Salsa

Burritos make a great lunch box meal because they’re self-contained. For added protein, serve them with rice and/or grated cheddar cheese. Although dry beans are best, organic canned, low-fat refried beans would make a good substitute in the interest of time. For the lunch box, serve salsa on the side to avoid sogginess.

Ingredients (Serves 8)
Salsa
2 cups canned plum tomatoes, diced
2 Tablespoon fresh jalapeno pepper, seeded and minced
2 Tablespoons fresh cilantro, chopped
1 clove garlic, minced
½ cup onion, diced
4 ½ teaspoons lime juice
¾ teaspoon salt

Burrito
1 1/3 cups dried black beans
2 ½ teaspoons extra virgin olive oil
1 clove garlic, minced
¼ cup onion, diced
1 teaspoons ground cumin
2 ½ teaspoons fresh oregano, chopped
¾ teaspoons salt
3 Tablespoons water
1/8 cup spinach steamed and chopped
8 6-inch flour tortillas

Instructions
1. In a large pot of water cook the black beans until tender. The time it takes to cook the beans depends upon how old and “dry” they are. For a quicker cooking time soak the beans in water over-night, drain the water, add fresh water and simmer for three to four hours. Without soaking the beans may take twice that time.
2. In a medium-sized mixing bowl combine all salsa ingredients, mix thoroughly, and set aside.
3. Heat oil over medium heat. Add garlic and onions and sauté for 2 minutes.
3. Add cumin, oregano, and salt and cook for one minute.
4. Add beans and water and cook for approximately 8 minutes. Remove from the heat and keep warm.
5. Assemble burritos by evenly distributing the spinach, beans, and salsa among the eight tortillas. Roll up as desired and serve.

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