Kid-Friendly, Cow-Friendly Burritos
These are easy, healthy, compassionate and designed to get kids involved. Have them choose their own toppings and roll up the tortillas.
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 1 red or yellow pepper chopped
- 2 garlic cloves minced
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 tablespoon tomato paste
- 1 15- ounce can black beans rinsed and drained
- 4 cups fresh spinach leaves
- 1 bunch cilantro chopped
- sea salt to taste
- 6 whole wheat flour tortillas
Toppings:
- sour cream
- shredded cheddar
- salsa
- guacamole
- chopped scallions
- shredded lettuce
- diced tomatoes
- sliced jalapeños
Instructions
- Heat oil in a large pot over medium-high heat. Add onion, peppers and garlic, saute until vegetables turn tender, about 8 minutes. Stir in cumin and chili powder. Reduce heat to low, cover and simmer for 10 minutes. Remove lid, raise heat back up to medium-high and add tomato paste and black beans. Work spinach in gently, until it wilts and mixture is heated through — about 5 minutes.
- Meanwhile, preheat oven to 350. Wrap tortillas in foil, heat in oven for 10 minutes.
- Stir cilantro into spinach and black bean filling and season with salt. Place a generous spoonful in the middle of each tortilla and add lettuce, tomatoes, or any desired topping. Roll up and enjoy. No extra points for neatness.