These burritos are pretty much perfection! Easy to make, easy to eat and full of stuff that's good for you but somehow they still manage to seem indulgent and fun, so it's a win-win with every bite! You're gonna love 'em!!
Over the last few years, I've been making a real effort to up the veggies in our diet and lower the animal proteins, and these yummy bean and spinach filled burritos make it easy. Even the most ardent meat eaters won't mind the meatlessness of these because there's so much flavor and texture going on.
And they come together in under half an hour so you can even make these on busy weeknights. Basically, all you're doing is sautéing onion, poblano and jalapeño peppers, garlic and spinach together and adding in a couple of cans of white beans and a splash or two of lime juiice, so you're left with a big skillet of spicy veggie filling. I'd actually be happy to just chow down on the mixture on its own, you know, sans-tortilla.
But if you're after a more complete and portable meal, all you do is just sprinkle some cheese on a tortilla, add some of the filling and roll up, burrito-style. They're great for eating on the go or chilling or freezing to eat for later. It's a really good feeling to know you've got an all-ready-to-eat healthy burrito in the fridge just waiting to be warmed up. And though I keep saying these are spicy, it's a mild, mellow kind of kick--not a smoke-coming-out-of-the-ears moment!!
Mmmmm....melted cheese, warm floury tortilla, tender spinach, white beans--topped with some tomatillo green salsa and sour cream, can't it be dinnertime already?!!
And apropos of nothing, but since it's my site and I can do what I want (meaning embarrass certain family members) I'm officially announcing that our youngest passed her road test!!! Woo hoo!! I'm so thrilled for her but I feel old. Yikes!!
Spicy White Bean and Spinach Burritos
Makes about 8 burritos
Prep Time: Under 30 minutes
- 1 tablespoon olive oil
- 1 onion, chopped finely
- 1 poblano pepper, ribs and seeds removed, chopped finely
- 1 jalapeño pepper, ribs and seeds removed, chopped finely
- 3 garlic cloves, minced
- 5 ounces baby spinach, coarsely chopped
- Two 15-ounce cans white beans, rinsed and drained
- 2 tablespoons fresh lime juice (about 1 lime)
- 1/2 teaspoon salt
- 8 large burrito sized tortillas
- 6 ounces shredded cheddar cheese (or any kind of cheese you prefer)
- Low-fat sour cream and tomatillo salsa for serving (optional)
1. Place the oil in a large skillet and heat over medium heat. Cook the onion and both peppers, for about 6 minutes, stirring every now and then, until softened. Add the garlic and cook, stirring for about 1 minute. Then add in the spinach and cook for another minute, stirring, until just wilted. Stir in the beans, lime juice and salt and let cook for a few minutes until the beans are heated through and all the ingredients have had a chance to meld together.
2. If serving this right away, heat the tortillas over a gas burner or in the microwave. Sprinkle each tortilla with some of the shredded cheese and then put about 3/4 cup of the mixture in the center of the tortilla. Fold up, burrito-style and serve with the sour cream and salsa on the side.
3. If freezing these or serving them later, let the mixture cool completely. Then fill and fold up tortillas (don't warm them) and store in an airtight container in the fridge or wrap individually and store in an airtight resealable bag in the freezer. Reheat in the microwave for a minute or two.
Note: Recipe adapted from You Have It Made by Ellie Krieger. I made these less spicy 'cause some of us (ok, me) can't handle it. Cut down the poblano from 2 to one and left out the cumin, coriander and green tabasco sauce too. These are have plenty of flavor without it but if you like more heat, add 'em in!