Bean and Spinach Burritos

Vegetarian burritos covered in a delicious relish.

Avocado Relish

• 1 large avocado, finely diced
• 2 Tbsp fresh lime juice
• ¾ cup tomato, finely chopped and seeded
• ½ cup green onion, minced
• 1/3 cup cilantro, minced
• ½–1 tsp hot pepper sauce

Combine avocado and lime juice in bowl and toss. Add tomato, onions, cilantro, and hot sauce; toss gently. Cover and refrigerate 1 hour. Serve at room temperature.

Burritos

• 2 tsp olive oil
• 1 cup finely chopped onion
• 2 cloves garlic, minced
• 2 cans (15 oz) black beans, drained
• 1 can (10 oz) whole tomatoes with green chilies, undrained
• 2 tsp ground cumin
• ½ tsp ground oregano
• 8 flour tortillas (8 inch)
• spinach leaves
• 2 cups shredded Monterey Jack cheese
• sour cream (optional)

Cook and stir onion and garlic 5 minutes, or until tender. Add beans, tomatoes, cumin, and oregano. Simmer, uncovered, until mixtures is dry. Remove from heat and mash with potato masher. Preheat oven to 350. Arrange spinach leaves on tortillas and spoon bean mixture onto bottom half. Sprinkle cheese evenly over bean mixture. Roll up. Arrange, seam side down, in 12 x 8 inch baking dish. Cover with foil and bake 20 minutes. Serve with avocado relish.