Spinach Black Bean Burritos

Mushrooms are sautéed with onions to flavor cumin spiced black beans in these hearty burritos. Baby spinach, shredded carrot and salsa add texture and flavor, while brown rice and a whole wheat tortilla keeps you fuller, longer in these healthy fusion wraps. This recipe comes to us from Beth from Athens, Georgia.

  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 1/2 cup mushrooms, chopped
  • 2 cups baby spinach
  • 1 cup salsa
  • 1 15 ounce can black beans, drained and rinsed
  • 1 carrot, grated
  • cumin, to taste
  • chili powder, to taste
  • 4 whole wheat tortillas
  • 2 cups brown rice, cooked according to package instructions

Place the olive oil in a pan over medium heat. Add the onions and mushrooms to the pan and sauté for 4-6 minutes, or until they are soft and fragrant.

Add the spinach, salsa, beans and carrots. Season with the cumin and chili powder to taste. Cook for about 3-4 minutes, or until the beans are heated through.

Soften the tortillas in a dry skillet over medium heat for 1-2 minutes per side. Lay them out and scoop 1/2 cup brown rice per tortilla. Top each with the bean spinach mixture, fold up each burrito and enjoy.

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Nutrition Information

Spinach Black Bean Burritos

Servings per Recipe: 4

Amount per Serving

Calories:  508

Calories from Fat:  60

Total Fat:  6.7g

Saturated Fat:  1.1g

Cholesterol:  0mg

Sodium:  419.1mg

Carbohydrates:  97.2g

Dietary Fiber:  12g

Protein:  16.1g

Sugars:  4.3g

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