SMOKY BLACK BEAN & CHEDDAR BURRITO WITH BABY SPINACH RECIPE

A delicious and healthy lunchtime wrap. 

Fort Lauderdale Personal Chef - SMOKY BLACK BEAN & CHEDDAR BURRITO WITH BABY SPINACH

INGREDIENTS
4 burrito-size (9- to 10-inch) flour tortillas
15 grape tomatoes, quartered lengthwise (from 1 pint) *yellow grape tomatoes are the best*
2 Tbs. fresh lime juice; more as needed
1/4 cup chopped fresh flat leaf parsley
Kosher salt
2 Tbs. extra-virgin olive oil
1/4 cup raw pepitas (optional)
1 tsp. seeded and minced chipotle plus 1 tsp. adobo sauce (from a can of chipotles en adobo)
3/4 tsp. ground cumin
1 19-oz. can black beans, drained and rinsed
1/2 cup grated sharp cheddar cheese
1-1/2 oz. baby spinach (about 1-1/2 cups)
1/4 to 1/2 cup sour cream (optional)
PREPARATION
In a small bowl toss the tomatoes with 1 Tbs. of the lime juice, about 1-1/2 Tbs. of the parsley, and a generous pinch of salt. Set aside.
If using the pepitas, heat 1 Tbs. of the olive oil and the pepitas in a 12-inch skillet over medium heat. Cook, stirring frequently, until they are puffed and some are golden brown, 1 to 2 minutes. Using a slotted spoon, transfer the pepitas to a plate lined with a paper towel. Sprinkle with a generous pinch of salt and toss. Return the pan to medium heat. Add the remaining 1 Tbs. olive oil. (Or if not using pepitas, heat the 2 Tbs. oil over medium heat.)
Add the chipotle, adobo sauce, and cumin. Stir to blend into the oil, and then add the beans and 2 Tbs. water to the pan, stirring to blend. Simmer until warmed through, about 2 minutes. Reduce heat to low. Mash about half of the beans with a fork.
Stir in the cheddar and the remaining 2-1/2 Tbs. parsley and add the juice from the tomatoes. Season to taste with salt. (If needed, add additional lime juice or water to loosen the beans.)
Working with one tortilla at time, spread about 1/4 of the beans along the bottom third of a tortilla. Top with 1/4 of the spinach, and sprinkle with about 1/4 of the tomatoes and pepitas (if using). If you like, add a little lime juice and sour cream on top. Fold the bottom edge over the filling, fold in the sides, and roll up the burrito.

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