We use tortillas a lot, so I always have them on hand. This recipe, adapted from one in Mark Bittman's Food Matters Cookbook, is made from things it's easy to keep on hand: frozen spinach, black beans, cheese, hot sauce. I like having a couple of meat-free meals during the week, and this one is hearty and can be modified to suit the family's taste.
What's your favorite burrito filling? Find out how I made this below:
[link href="http://dailywd.womansday.com/.a/6a00d83452f37b69e20134888839a7970c-pi" link_updater_label="external" target="_blank"]
First I cooked some onion, then added salt and ancho chile powder. I wrapped some tortillas in foil and heated them in a 300F oven while I warmed the filling.
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I didn't have kale, which is what the recipe called for, but I did have a box of frozen chopped spinach. I put that in the skillet with the onions then put on the lid to steam the spinach until it was thawed. Then I added a cup or 2 of black beans. In the future I'd cook out more of the liquid in the spinach and drain the beans better; I had way too much liquid in our burritos.
I piled this mixture on warmed tortillas, then added feta and hot sauce.
[link href="https://landcruisers.info/Recipes/Island-Style-Pork-Burritos-With-Pineapple-Salsa-Recipe" target="_blank" link_updater_label="external_hearst"]Island-Style Pork Burritos with Pineapple Salsa
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— Kim Walker