Veggie Burritos

Servings: six

Ingredients

6 large whole wheat tortillas
1 tablespoon olive oil
½ onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 jalapeno pepper, seeded and diced
2 cloves garlic, minced
½-1 teaspoon chili powder
½ teaspoon kosher salt
¼ teaspoon fresh ground pepper
1 28-ounce can black beans, drained
1 tomato, seeded and chopped
12 ounces baby spinach
¼ cup cilantro, chopped
1½ cup Monterey jack cheese, shredded
Kosher salt and fresh ground pepper

Directions

Preheat oven to 350°F. Wrap tortillas in foil. Warm in oven until heated through, about 15 minutes.

Heat the olive oil on a large skillet over medium heat.  Add the onion, bell peppers, and jalapeno.  Sauté for 8-10 minutes, until vegetables begin to soften.  Add the garlic, chili powder, salt and pepper.  Sauté for 1 minute.  Add black beans, tomatoes and spinach.  Cook until heated through, about 3 minutes.   Add cilantro and toss until combined

Place warm tortillas on work surface. Spoon filling down center, dividing equally. Top each with ¼ cup of cheese.   Fold sides of tortillas over filling.  Serve immediately.