Spinach & Bean Burrito Wrap

Another healthy and great tasting recipe from the skinnyms.com website. 

I chose to chop up the spinach and I'm glad I did. Made for a better consistency.

I used 90 second brown rice. Saves times and it's e-a-s-y!

I skipped adding the romaine which I was okay with. I would probably spread the Greek yogurt on the wrap before placing all other ingredients. It still tasted great though. A nice alternative to sour cream.

Ingredients

• 6 cups baby spinach, loosely packed
• 1 (15 ounce) can black beans, rinsed and drained (low sodium, is possible.)
• 1 cup cooked brown rice or Mexican Rice, (recipe for Mexican Rice recipe)
• 1/2 cup grated cheddar cheese, reduced-fat
• 1/2 cups chopped romaine heart lettuce
• 1/2 cup salsa (recipe), optional Pico de Gallo (Canned salsa works great.)
• 6 tablespoons Greek yogurt, fat-free
• Kosher or sea salt to taste
• 6 (8" whole grain) wraps or tortillas

Directions

To warm tortillas, preheat oven to 300 degrees. Stack tortillas, wrap in foil, place on a cookie sheet and warm 15 minutes while preparing ingredients.

Place spinach in a food processor and pulse until finely chopped, or use a knife to dice leaves. In a large skillet turn to medium-heat, add black beans and spinach. Heat until spinach is wilted, approximately 3 minutes.

Evenly distribute spinach and bean mixture in the middle of the wraps (leaving about 2" on one end for folding), add 1/4 cup rice to each wrap, add lettuce, cheese, salsa and Greek yogurt evenly over wraps. Fold wraps over and under on the ends.