- 2
Ingredients
- 4 c. fresh spinach, leaves only, washeed and stemmed
- 1/2 (15 oz.) can black beans, rinsed and drained
- 1/4 c. salsa
- pinch ground cumin
- pinch chili powder
- 2 (6") low-fat flour tortillas
- 4 Tb. nonfat sour cream
- 1 tsp. freshly squeezed lime juice
- 1/2 c. grated nonfat Monterey Jack cheese
- 1 plum tomato, chopped
- 1 scallion, thinly sliced
Preparation
Step 1
1. Bring a large pot of water to the boil. Add the spinach and cook for 1 minute. Remove and drain well in a colander, pressing out as much liquid as possible.
2. Preheat the oven to 350 degrees. Spray a shallow baking dish with cooking spray.
3. In a small bowl, stir together the spinach, black beans, salsa, and cumin, and chili powder. Divide the mixture between the two tortillas, spreading it down the middle of each. Roll the tortillas around the filling. Place the tortillas, seam side down, in the baking dish. Bake for 15 minutes.
4. In a small bowl, stir together the sour cream and lime juice. Spread this evenly over the burritos. Top with the grated Monterey Jack, chopped tomatoes, and sliced scallions. Bake an additional 5 minutes.
One serving=380 calories