Spinach Black Bean Burrito
This burrito features diced onion, fresh garlic, mushrooms, spinach, black beans, carrots and salsa.
3 tbsp. olive oil
61⁄4 oz. diced onion
11⁄4 tsp. minced fresh garlic
5 oz. sliced mushrooms
5 oz. baby spinach
11⁄4 cups salsa
2 lb. + 51⁄2-oz. can black beans
121⁄2 oz. carrots peeled, shredded
11⁄4 tsp. cumin
11⁄4 tsp. chili powder
10 10-in. wheat tortillas
5 cups cooked brown rice
1. Place olive oil in pan over medium heat. Add diced onions,
garlic and mushrooms to pan and sauté for 4 to 6 minutes, or until soft and fragrant.
2. Add spinach, salsa, beans and shredded carrots. Season with cumin and chili powder. Cook for 3 to 4 minutes, or until beans are heated through.
3. Soften tortillas in skillet over medium heat for about 1 to 2 minutes per side. Scoop ½ cup of cooked rice per tortilla. Top rice with ½ cup spinach-bean mixture, fold burrito and serve.
Recipe by Cooper University Hospital, Camden, N.J.