Categories: Main Dish, Tex-Mex, Vegetarian

Ingredients

• 1 tablespoon olive oil
• 2 (15 ounce) cans pinto beans , drained and rinsed
• 1/2 cup salsa , plus additional for serving (mild, moderate, or hot)
• 9 ounces baby spinach , stems removed
• 1/2 cup shredded cheddar cheese or 1/2 cup monterey jack cheese
• 6 large flour tortillas (can be whole wheat)
• guacamole

Directions

1. In a large skillet, heat the oil over medium heat; add the beans and salsa; cook for several minutes, stirring occasionally.

2. In a loosely covered bowl, wilt the spinach in the microwave, about 2 minutes.

3. Add the spinach to the beans and salsa; stir it gently.

4. Remove the bean mixture from the heat and add the cheese; stir gently until the cheese is melted.

5. Warm the tortillas in the microwave, about 1 minute on high.

6. Put a scoop of the bean-spinach mixture in the lower middle of each tortilla.

7. Add additional salsa and guacamole; fold half the tortilla up over the beans and roll it up to secure it.

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