Black Bean and Spinach Burrito "Wraps"

6 cups fresh 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 hearts lettuce
1/2 cup grated cheddar cheese
1/2 cup salsa or pico de gallo
6 tablespoons Greek yogurt
Kosher or sea salt to taste
6 wraps or tortillas, warmed

Place spinach in a food processor and pulse until finely chopped, or use a knife to finely chop the spinach.  In a large skillet over medium heat, add black beans and spinach.  Heat until spinach is wilted, approximately 3 minutes.

Layer spinach mixture, then rice, lettuce, cheese, salsa, yogurt onto tortilla.

Serves 4-6.

Original recipe from skinnyms.com

Personal Notes:  I forgot the lettuce.  Didn't even notice it was missing.  I used sour cream instead of Greek yogurt, because that's what I had.  I bought tortillas that come uncooked and I had to cook them before use.  They were awesome (brand: tortilla land).

Verdict:  Keep.  Easy to throw together and very filling (I only ate one).  Also pretty healthy and a great way to get spinach.

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.

Read more at http://skinnyms.com/spinach-bean-burrito-wrap/#WtrZJCXbMoMwKPLQ.99

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.

Read more at http://skinnyms.com/spinach-bean-burrito-wrap/#WtrZJCXbMoMwKPLQ.99

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.

Read more at http://skinnyms.com/spinach-bean-burrito-wrap/#WtrZJCXbMoMwKPLQ.99