Red Bean and Spinach Burritos

Ingredients

• 8 flour tortillas
• 1 onion, finely chopped
• 2 tablespoons olive oil
• 3 cups cooked rice
• 1 15-ounce can pinto beans
• 1/2 teaspoon kosher salt
• 3 tablespoons fresh cilantro, chopped
• 8 ounces Monterey Jack, shredded
• 6 ounces prewashed baby spinach
• Salsa (optional)
• Sour Cream (optional)
• Coconut Rice with Winter Squash

Preparation

1. Wrap tortillas in aluminum foil and heat in a 350° F oven for 15 minutes. Meanwhile, saute 1 onion in olive oil over medium heat until softened, about 3
2. minutes. Add rice, pinto beans, and 1 salt and cook for 2 minutes. Stir in
3. cilantro. Divide the rice-and-bean mixture among the 8 warm tortillas. Top each with some cheese and spinach and roll. Serve with salsa or sour cream, if desired.