Categories: Main Dish, Tex-Mex, Vegetarian
Ingredients
- 1 tablespoon olive oil
- 2 (15 ounce) cans pinto beans , drained and rinsed
- 1/2 cup salsa , plus additional for serving (mild, moderate, or hot)
- 9 ounces baby spinach , stems removed
- 1/2 cup shredded cheddar cheese or 1/2 cup monterey jack cheese
- 6 large flour tortillas (can be whole wheat)
- guacamole
Directions
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In a large skillet, heat the oil over medium heat; add the beans and salsa; cook for several minutes, stirring occasionally.
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In a loosely covered bowl, wilt the spinach in the microwave, about 2 minutes.
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Add the spinach to the beans and salsa; stir it gently.
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Remove the bean mixture from the heat and add the cheese; stir gently until the cheese is melted.
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Warm the tortillas in the microwave, about 1 minute on high.
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Put a scoop of the bean-spinach mixture in the lower middle of each tortilla.
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Add additional salsa and guacamole; fold half the tortilla up over the beans and roll it up to secure it.