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–+ servings
If you're craving a meatless meal that tastes great and fills you up, try this easy Spinach & Bean Burrito Wrap!

Spinach and Bean Burrito Wrap

If you're craving a meatless meal that tastes great and fills you up, try this easy Spinach & Bean Burrito Wrap!
Author Amber Brady
Yields 6 servings

Ingredients

  • 6 cups spinach, loosely packed
  • 15 oz can low sodium black beans, drained and rinsed
  • salt, to taste
  • 1 ½ cups cooked brown rice, (I used Minute brown rice)
  • Whole Wheat Tortillas
  • Colby & Monterey Jack Shredded Cheese
  • Medium Red Salsa, (½ cup, plus more for serving)
  • Plain Non-Fat Greek Yogurt
  • Chopped Romaine Lettuce

Instructions

  • Roughly chop the spinach on a cutting board with a knife. Set aside.
  • In a large skillet, heat the beans until hot. Add the chopped spinach and a little salt for seasoning. Cook until the spinach wilts, about 3 minutes. Keep warm.
  • Meanwhile, cook the Minute rice according to the package directions. (Approximately ¾ to 1 cup dry brown rice with equal parts water. I cook mine in the microwave for 7 to 8 minutes or until the water is absorbed and the rice is soft.) Add ½ cup of salsa, and heat through until rice absorbs most of it.
  • To serve, place ⅙ of the spinach & bean mixture and salsa rice on a whole wheat tortilla, top with 1 to 2 Tbsp EACH of the shredded cheese, salsa, and Greek yogurt. Finish with some chopped romaine lettuce. Wrap it up and enjoy!

Notes

*Recipe lightly altered from Skinny Ms.