Black Bean and Spinach Burritos #recipe from Molly MacRae

 

We love these burritos! The only cooking involved is to slip the pan of assembled burritos in the oven to bake. You might be tempted to stint on the 1/4 cup of lime juice. Don’t. It doesn’t make the filling too wet and it adds a great pop of flavor without being sour. The burritos are also good leftover for lunch the next day.

Black Bean and Spinach Burritos

Makes 8

 

Ingredients

2 (15-ounce) cans cooked black beans, rinsed

1 10-ounce package frozen chopped spinach, thawed and pressed dry

1 cup corn (frozen or fresh)

4-6 cloves garlic, minced

⅔ cup shredded Monterey Jack cheese (about 2 ounces)

⅓ cup pine nuts, toasted

1 ⅓ teaspoon ground coriander

⅔ teaspoon ground cumin

⅔ teaspoon cayenne pepper

⅓ cup chopped fresh cilantro

¼ cup lime juice (fresh or bottled)

¾ cup crumbled feta cheese (about 4 ounces)

8 10-inch flour tortillas

Salt to taste (1-1 ½ teaspoons)

1 cup salsa (optional)

 

Directions

Preheat oven to 350°F. Lightly oil a baking sheet.

In a large bowl, combine the beans, spinach, corn, garlic, Monterey Jack, pine nuts, coriander, cumin, cayenne, cilantro, lime juice, and salt. Toss to blend. Add the feta cheese and toss again.

Place 1 cup of the mixture in the center of a tortilla; fold ⅓ of the tortilla’s lower edge over the filling, then fold in the sides and roll up the tortilla. Place on the oiled baking sheet. Repeat with the remaining tortillas and filling.

Bake burritos, uncovered, for 10 to 15 minutes, or until heated through and beginning to turn golden around the edges.

Remove from oven, serve, and (optional, pass the salsa.

 

Ready to escape into summer reading? Visit Ocracoke Island, off the coast of North Carolina, in the Haunted Shell Shop Mysteries.

 

Or travel to the Scottish Highlands in the Highland Bookshop Mysteries.

 

Spend time in northeast Tennessee in the Haunted Yarn Shop Mysteries, two stand-alone mysteries, and a collection of short stories.

 

Or travel from Cape Cod on the east coast to Monterey on the west coast, with a stop in Ohio along the way in my very gentle mysteries written as Margaret Welch.

 

Happy reading!

 

The Boston Globe says Molly MacRae writes “murder with a dose of drollery.” She’s the author of the award-winning, national bestselling Haunted Yarn Shop Mysteries and the Highland Bookshop Mysteries. As Margaret Welch, she writes books for Annie’s Fiction. Her short stories have appeared in Alfred Hitchcock Mystery Magazine and she’s a winner of the Sherwood Anderson Award for Short Fiction. Visit Molly on Facebook and Pinterest and connect with her on Instagram or Bluesky.