Wednesday, December 29, 2004
red bean and spinach burritos
Red Bean and Spinach Burritos
Carmin Ogata
(I am also sending a recipe I found in Real Simple magazine. I’ve never made it, but it sounds awesome, so hopefully Clay will make it for me soon!)
8 flour tortillas
1 onion, finely chopped
3 Tbs. olive oil
3 c. cooked rice
1 15-oz. can pinto beans
½ tsp. kosher salt
3 Tbs. chopped fresh cilantro
1 8-oz. bag Monterey Jack
1 1-oz. bag pre-washed baby spinach
Wrap flour tortillas in aluminum foil and heat in a 350° oven for 15 minutes. Meanwhile, sauté onion in olive oil over medium heat until softened, about 3 minutes. Add cooked rice, pinto beans, and salt and cook for 2 minutes. Stir in cilantro.
Divide the rice and bean mixture among the tortillas. Top each with some cheese and spinach. Serve with salsa or sour cream, if desired.
Carmin Ogata
(I am also sending a recipe I found in Real Simple magazine. I’ve never made it, but it sounds awesome, so hopefully Clay will make it for me soon!)
8 flour tortillas
1 onion, finely chopped
3 Tbs. olive oil
3 c. cooked rice
1 15-oz. can pinto beans
½ tsp. kosher salt
3 Tbs. chopped fresh cilantro
1 8-oz. bag Monterey Jack
1 1-oz. bag pre-washed baby spinach
Wrap flour tortillas in aluminum foil and heat in a 350° oven for 15 minutes. Meanwhile, sauté onion in olive oil over medium heat until softened, about 3 minutes. Add cooked rice, pinto beans, and salt and cook for 2 minutes. Stir in cilantro.
Divide the rice and bean mixture among the tortillas. Top each with some cheese and spinach. Serve with salsa or sour cream, if desired.
# posted by Chelsea @ 2:08 PM 
