1 onion, chopped fine
1/2 lb mushrooms, chopped fine
1 tbsp vegetable oil
1 lb spinach, coarse stems discarded, washed well and spun dry
2 garlic cloves
1/4 cup water
1 cup black beans, canned, rinsed well and drained
1 tsp fresh lemon juice
2 scallions, chopped fine
3/4 cup pepper Jack cheese, coarsely grated
Salt, to taste
1/2 cup mild enchilada sauce, canned
2 whole wheat flour tortillas, 10 inches
Sour cream, as desired
In a heavy skillet, cook onion and mushrooms in oil over moderate heat, stirring until golden.
Add spinach and garlic. Cook, stirring until spinach is wilted, for about 30 seconds.
Stir in water, beans, lemon juice, scallions, cheese, and salt. Cook, stirring until cheese is melted.
In a small saucepan, heat enchilada sauce. Heat a dry skillet (large enough to hold 1 tortilla) over moderately high heat until hot.
In the skillet, heat tortillas one at a time, turning frequently for 30 seconds or until softened. Transfer to a clean work surface.
Divide filling between tortillas and roll up burritos. Spoon sauce over burritos and serve with sour cream.
Sugar: 12g
:
Calcium: 672mg
Calories: 595kcal
Carbohydrates: 67g
Cholesterol: 38mg
Fat: 24g
Fiber: 19g
Iron: 11mg
Potassium: 2079mg
Protein: 34g
Saturated Fat: 15g
Sodium: 1225mg
Vitamin A: 22112IU
Vitamin C: 76mg
