the goods:
1 tablespoon vegetable oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1 package (10 oz.) frozen corn, thawed
2 cans (15 oz. each) black beans, rinsed and drained
1 package (10 oz.) frozen leaf spinach, thawed and squeezed dry
flour tortillas (10-inch)
8 ounces pepper jack cheese, shredded
salsa
sour cream, for serving
In a large skillet, heat oil over medium. Add onion, garlic, and cumin; cook, stirring occasionally, until onion is tender, 5 to 6 minutes.
Add corn, beans, and spinach. Cook until warmed through, 4 to 6 minutes; season with salt and pepper, and set aside.
Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot, about 2 minutes. Place tortillas on a work surface. Spread cheese, then filling, then salsa in a line down the center of each tortilla.
Fold bottom of tortilla up, then each side to tightly roll burrito. Serve with sour cream.
Britta, I made burritos very similar to this, wrapped them individually in plastic wrap, and froze them. They're great for a quick snack, and Scot will sometimes take a couple to work for lunch. They're thawed out by noon and then he just has to heat them for a minute.
ReplyDeleteIt was better with goat cheese. I tried it both ways. I know....... you hate goat cheese.
ReplyDeleteSo I made these burritos a LITTLE skeptical since I'm a little bit of a MEAT LOVER! I contemplated on adding chicken in but decided to give it a whirl and I was pleasantly surprised at how GOOD these were! I didn't even notice that there was NO MEAT! VERY GOOD I must say!
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