Smoky Black Bean & Cheddar Burrito with Baby Spinach

Ingredients

• 1 tablespoon olive oil
• 1/2 onion, diced
• 1 clove garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1 can black beans, drained and rinsed
• Salt and pepper to taste
• 4 large burrito size flour tortillas
• 4 ounces shredded cheddar cheese
• 2 cups baby spinach leaves

Directions

1. Preheat the oven to 250°F. Enclose the tortillas in aluminum foil and place them in the oven to heat. While they warm, combine the tomatoes in a small bowl with 1 Tbs. lime juice, about 1-1/2 Tbs. cilantro, and a generous pinch of salt. Put the mixture aside.
2. If you’re adding the pepitas, pour 1 Tbs. olive oil into a 12-inch skillet, add the pepitas, and set the pan over medium heat. Cook them, stirring often, until they puff and a few turn golden, 1 to 2 minutes. Lift them out with a slotted spoon and move them to a paper towel-lined plate. Add a generous pinch of salt and toss them gently.
3. Put the skillet back over medium heat. Add the remaining 1 Tbs. olive oil. If you’re skipping the pepitas, warm the 2 Tbs. oil over medium heat instead. Stir in the chipotle, adobo sauce, and cumin so they flavor the oil, then add the beans and 2 Tbs. water, mixing everything together. Let the beans simmer until hot, about 2 minutes.
4. Turn the heat down to low. Use a fork to mash about half of the beans. Mix in the cheddar, the remaining 2-1/2 Tbs. cilantro, and 1 Tbs. lime juice. Taste and add salt as needed. If the mixture is thicker than you want, loosen it with a tablespoon or two of water until it’s soft enough to spread.
5. Assemble the burritos one at a time. Spoon about 1/4 of the bean mixture across the lower third of a tortilla. Add 1/4 of the spinach, then scatter over about 1/4 of the tomatoes and pepitas, if using. If you like, finish with a little lime juice and sour cream. Fold the bottom of the tortilla up over the filling, tuck in the sides, and roll it closed.