Smoky Black Bean & Cheddar Burrito with Baby Spinach

Ingredients

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

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