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This is not the type of burrito that you eat in the car on the way to hockey practice. This requires a fork and a plate.
3 tbsp olive oil, or vegetable oil
3 green onions, finely chopped
4 garlic cloves, squished
1 red or green sweet pepper, chopped
1 284-g pkg fresh spinach, chopped
2 540-mL cans black beans, (or red kidney beans), drained
salt
black pepper
4 large flour tortillas, warmed
2 cups white rice, cooked
2 tomatoes, diced
2 cups shredded Monterey jack
salsa
sour cream
Heat the oil in a large skillet over medium heat. Add the onions, garlic and sweet pepper and cook, stirring, until the onions begin to soften - 8 to 10 minutes. Add the spinach, and continue to cook until the spinach is wilted, then add the black beans. Cook, stirring occasionally, for about 5 minutes until everything is combined. Season to taste with salt and pepper.
Place a tortilla on a plate, add a spoonful of rice, a big scoop of the bean mixture and top it with chopped tomatoes and a sprinkle of shredded cheese. Fold over the bottom and top, then roll in the sides and place, seam side down, in a baking dish. Repeat with the rest of the tortillas and filling. Bake at 350°F (180°C) for 15 to 20 minutes - just until everything is heated through.
Serve with salsa and sour cream on the side.
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