Black Bean and Spinach Smothered Burritos

Adapted from the Garden Grazer.

Sauce Ingredients:

  • 3 c. water
  • 1/4 c. tomato paste
  • 1/4 c. flour
  • 2 TBSP olive oil
  • 2 tsp. cumin
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/4 tsp. chili powder
  • 1/4 tsp. smoked paprika
  • Salt and pepper to taste

Burrito Ingredients:

  • 15 oz. can black beans, rinsed and drained
  • 15 oz. can corn, rinsed and drained
  • 6 oz. fresh baby spinach
  • 6 green onions, thinly sliced
  • 1/3 c. cilantro, chopped
  • 2 tsp. cumin
  • 8 oz. pepper jack cheese, shredded
  • 4 large flour tortillas 

Sauce Directions:

  1. In a saucepan, heat olive oil over medium heat. Add tomato paste, flour, 2 tsp. cumin, garlic powder, onion powder, chili powder, and smoked paprika. Cook 1 minute, whisking.
  2. Whisk in broth, and bring to a light boil. Reduce to simmer, and cook until slightly thickened, about 8 minutes. Salt and pepper to taste and set aside.

Burrito Directions:

  1. Preheat oven to 375.
  2. Saute the spinach in a pan over medium heat for 1-2 minutes until lightly wilted.
  3. In a large bowl, combine black beans, 1/2 of the cheese, wilted spinach, corn, green onions, 2 tsp. cumin, and cilantro.
  4. Lightly spray a 9×13 inch baking dish, and pour a small amount of the sauce to coat the bottom.
  5. Generously fill tortillas with mixture, roll up tightly with ends tucked in, and place seam side down in dish.
  6. Pour remaining sauce over the enchiladas, coating evenly. Sprinkle remaining cheese on top.
  7. Bake about 20 minutes.

Black Bean and Spinach Wet Burritos:

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