Ingredients
10 oz. spinach, thawed
15 oz. black beans, or 1 can drained
8 flour tortillas
1 tbsp. olive oil
1 cup corn, thawed, frozen
¼ cup cilantro, chopped, fresh
1 tsp. ground cumin
2 cup cheddar cheese, grated, and Monterey Jack cheeses
2 cup Roma tomatoes, chopped
1 small onion, chopped
¼ cup fresh cilantro, chopped
2 serrano , or jalapeno chilies, seeded and chopped
1 clove garlic, minced
⅓ cup Mexican beer
1 tbsp. fresh lime juice
salt, to taste
Preparation
Heat olive oil in a skillet and add black beans, spinach, corn, cilantro and cumin.
Cook for several minutes.
Spoon onto one half of each flour tortilla and sprinkle with cheese.
Fold over and place back in skillet over low heat just long enough to melt cheese.
Slice in half and serve with Pico de Gallo.
For Pico: Combine all ingredients in a bowl and mix well.
