By Trish Coffman
Forget the “whole enchilada.” It’s the burrito that should get high praise for being the perfect fuel in one tidy package. This version takes the classic bean-and-cheese formula and raises it a notch. Beans get simmered in a spiced tomato sauce, and good-for-you greens melt into the mixture. Then it’s all wrapped up in a comforting tortilla.
Want a meatier spin? Toss in some cooked ground turkey or shredded chicken. Sauteed shrimp is tasty, too.
You will need:
- 1 tbsp extra virgin olive oil
- 1 small yellow onion, diced
- 2 large cloves garlic, minced
- 1 28-oz can whole tomatoes, drained and chopped in a blender (we like the organic, fire-roasted variety; diced or chopped canned tomatoes work in a pinch)
- 1 tbsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground ancho chili pepper
- 1 15-oz can black beans, rinsed and drained
- Several handfuls of baby spinach or kale, washed and dried
- Kosher salt and freshly ground black pepper
- Large whole-wheat tortillas
Optional: grated cheddar or Monterey jack cheese, sliced avocado
Heat the olive oil in a large skillet over medium heat. Add the onion and cook until translucent, about 8 minutes. Add garlic and cook until fragrant, about 30 seconds, then add the tomatoes, cumin, coriander, and ancho chili pepper, plus a generous sprinkle of kosher salt and several grinds of black pepper. Bring the tomato mixture to a simmer and add the black beans and spinach or kale. Let mixture simmer until it gets nice and thick (about 15-20 minutes). Divide mixture among 4 or 5 tortillas, top with cheese and sliced avocado (if using) and roll.
