Monday, August 19, 2013

Meatless Monday: Spinach & Black Bean Burritos

Since my husband is gone, I can eat whatever I want for dinner, and I've decided to start "Meatless Mondays" in our household. It definitely hasn't been hard to find good, healthy, recipes that don't contain meat, but I'm a picky eater (and I'm still attempting to feed an even pickier 3-year old) so it can sometimes be tricky. I came across this pin on Pinterest the other day and it looked pretty darn delish, so I knew I had to give it a whirl. It was super duper easy to make, and filled me up without making me feel gross. My food photography skillz aren't good at all, but you'll get the general idea. 

The recipe is from Skinny Ms.

  • 6 cups baby spinach, loosely packed
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1-1/2 cups cooked brown rice or Mexican Rice, 
  • 1/2 cups chopped romaine heart lettuce
  • 1/2 cup grated cheddar cheese, reduced-fat
  • 1/2 cup salsa, optional Pico de Gallo (I used pico and no salsa)
  • 6 tablespoons Greek yogurt, fat-free (I'm not a Greek yogurt fan, so I used avocado hummus)
  • Kosher or sea salt to taste
  • 6 (8" whole grain) wraps or tortillas
To warm tortillas, preheat oven to 300 degrees. Stack tortillas, wrap in foil, place on a cookie sheet and warm 15 minutes while preparing ingredients.
Place spinach in a food processor and pulse until finely chopped, or use a knife to dice leaves. In a large skillet turn to medium-heat, add black beans and spinach. Heat until spinach is wilted, approximately 3 minutes.
Evenly distribute spinach and bean mixture in the middle of the wraps (leaving about 2" on one end for folding), add 1/4 cup rice to each wrap, add lettuce, cheese, salsa and Greek yogurt evenly over wraps. Fold wraps over and under on the ends.