Smoky Black Bean & Cheddar Burrito with Baby Spinach

Smoky Black Bean & Cheddar Burrito with Baby Spinach
Photo by Scott Phillips


  • 1 tsp. seeded and minced chipotle plus 1 tsp. adobo sauce (from a can of chipotles en adobo)
  • 1 19-oz. can black beans, drained and rinsed
  • 15 grape tomatoes, quartered lengthwise (from 1 pint)
  • ¼ cup chopped fresh cilantro
  • Kosher salt
  • 4 burrito-size (9- to 10-inch) flour tortillas
  • 1-½ oz. baby spinach (about 1-½ cups)
  • + 6 more ingredients
    • ¼ to ½ cup sour cream (optional)
    • ½ cup grated sharp Cheddar
    • 2 Tbs. extra-virgin olive oil
    • 2 Tbs. fresh lime juice; more as needed
    • ¾ tsp. ground cumin
    • ¼ cup raw pepitas (optional)

Heat the oven to 250°F. Wrap the tortillas in aluminum foil and warm in the oven. Meanwhile, in a small bowl toss the tomatoes with 1 Tbs. of the lime juice, about 1-1/2 Tbs. of the cilantro, and a generous pinch of salt. Set aside. If using the pepitas, heat 1 Tbs. of the olive oil and the pepit...

View full recipe at Fine Cooking


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