Spicy Bean Burritos
"This recipe makes a great Southern California-style burrito. This form of burrito has become popular because it is healthy and much less fattening than its more authentic cousin. Also, the beans provide an excellent source of protein and fiber with not too many calories." Submitted by Dotty B.
3 tablespoons olive oil
4 cups black beans, soft and cooked
2 cups rice, cooked
3 green onions, well chopped
4 garlic cloves, well chopped
1 medium red pepper, well chopped
1 bunch spinach, cleaned and chopped
2 hot peppers, crushed
1 dozen flour tortillas
2 cups shredded jack cheese
Salt and ground black pepper to taste
Salsa for garnish
- In a frying pan, add the olive oil; when hot, add the onions, garlic, 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.
- 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.
- 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.
Makes 12 servings.