smoky black bean and cheddar burrito with baby spinach

Quick and easy, this hearty burrito is lightened with the addition of baby spinach and a hit of tangy lime.

SERVES: 4

INGREDIENTS:

• Burrito-size (9- to 10-inch) flour tortillas
• 15 grape tomatoes, quartered lengthwise
• 2 Tbs. freshly squeezed lime juice; more as needed
• 1/4 cup chopped fresh cilantro
• Kosher salt
• 2 Tbs. extra-virgin olive oil
• 1/4 cup raw pepitas (optional)
• 1 tsp. seeded and minced chipotle chile plus 1 tsp. adobo sauce (from a can of chipotles en adobo)
• 3/4 tsp. ground cumin
• 1 19-oz. can black beans, rinsed and drained
• 1/2 cup grated sharp Cheddar
• 11/2 oz. baby spinach (about 11/2 cups)
• 1/4 to 1/2 cup sour cream (optional)

INSTRUCTIONS:

1. Warm the tortillas: Heat the oven to 250°F. Wrap the tortillas in aluminum foil and warm them in the oven.
2. Prepare the tomatoes and pepitas: In a small bowl, toss the tomatoes with 1 Tbs. of the lime juice, about 11/2 Tbs. of the cilantro, and a generous pinch of salt. Set aside. If using the pepitas, heat 1 Tbs. of the olive oil and the pepitas in a 12-inch skillet over medium heat. Cook, stirring frequently, until they are puffed and some are golden brown, 1 to 2 minutes. Using a slotted spoon, transfer the pepitas to a plate lined with a paper towel. Sprinkle with a generous pinch of salt and toss.
3. Prepare the black bean filling: Return the pan to medium heat. Add the remaining 1 Tbs. olive oil. (Or if not using pepitas, heat the 2 Tbs. oil over medium heat.) Add the chipotle, adobo sauce, and cumin. Stir to blend into the oil, and then add the beans and 2 Tbs. water to the pan, stirring to blend. Simmer until warmed through, about 2 minutes. Reduce the heat to low. Mash about half of the beans with a fork. Stir in the cheddar and the remaining 21/2 Tbs. cilantro and 1 Tbs. lime juice. Season to taste with salt. If the beans seem too thick, add 1 to 2 Tbs. water to thin to a soft, spreadable consistency.
4. Assemble the burritos: Working with 1 tortilla at a time, spread about a quarter of the beans along the bottom third of a tortilla. Top with a quarter of the spinach, and sprinkle with about a quarter of the tomatoes and pepitas (if using). If you like, add a little lime juice and sour cream on top. Fold the bottom edge over the filling, fold in the sides, and roll up the burrito.

NUTRITIONAL INFORMATION PER SERVING:

• Calories: 510
• Protein: 19g
• Carbohydrates: 63g
• Total Fat: 21g
• Saturated Fat: 6g
• Monounsaturated Fat: 10g
• Polyunsaturated Fat: 4g
• Cholesterol: 15mg
• Sodium: 1,020mg
• Fiber: 9g