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.