Fresh lime juice is the secret ingredient in these stuffed burritos. Slice limes and dice a few green onions to sprinkle on top and you've got yourself a fresh, delicious meal ready to go.
1, 26.5ouncescan black beansrinsed and drained, or use two 15 ounce cans
1small can green chilis
1cupfresh spinachchopped
2-3limescut into wedges
1cupshredded Monterey Jack cheese
salt and pepper to taste
cilantro for garnish
Spicy Tomato Sauce
1, 14.5ounce can fire roasted diced tomatoes
¼cupwater
lime juicefrom 1 or 2 lime wedges
1teaspoonsalt
pepper to taste
Tortillas
7large, burrito-sized flour tortillas
Instructions
Preheat Oven, Mix Spices
Preheat oven to 375° and line a large baking sheet with parchment paper.
Combine spice mix ingredients in a small dish and set aside.
Cook Beef and Tomato Sauce
Heat about 3 tablespoon olive oil in a large skillet on the stovetop. Add beef, half the green onions and about ½ the spice mix. Cook until meat is no longer pink. Season with salt and pepper and remove cooked beef from the pan. Place it in a medium-sized bowl and set aside. In the same skillet, add all of the Spicy Tomato Sauce ingredients, and the remaining spice mix and cook over high heat until bubbling and most of the water has evaporated. Spoon about half the cooked tomato sauce into a small bowl and set aside.
Combine Ingredients
Over low heat, return the cooked beef to the skillet with the tomato sauce and add the black beans, green chilis, spinach and about ½ cup of the Monterey Jack cheese. Stir until the spinach begins to soften and the cheese has melted.
Assemble and Bake Burritos
Layer the tortillas on a microwave-safe plate and soften for about 30 seconds. One at a time, place flat on a large cutting board. Spoon about one cup of filling on each tortilla. Fold in the sides, then roll up the bottom edge to the top to seal and place the burritos seam-side down on the baking sheet. (If preparing in advance - place the wrapped burritos in the fridge at this point, but hold off on topping with the sauce and cheese until you are ready to bake.) Spoon remaining tomato sauce on top of each burrito and sprinkle with remaining cheese. Squeeze the juice from a few wedges of lime and top with green onion slices and chopped cilantro. Bake for 20-25 minutes. To serve, squeeze the juice from a wedge of lime on top of each burrito and top with green onion slices and chopped cilantro.
Notes
Serve with a few wedges of lime (be sure to squeeze plenty of juice on top of the cooked burritos) and top with green onion slices and chopped cilantro. So good!