In the summer we’re always on the lookout for something quick, easy and healthful. These Veggie and Black Bean Burritos fit the bill – quick and easy, but also vitamin packed! Any leftovers can easily be reheated and are just as yummy the next day.
Yield: 8 Servings
1 package frozen chopped spinach, thawed and drained
2 cans black beans, drained and rinsed
2 packages reduced salt taco seasoning
6 ounces of carrot puree – Time Saver Tip – can use 6 ounce jar of pureed carrots for babies
8 Flour or Whole Wheat Tortillas
Mozzarella cheese – grated
Tomatoes – sliced
Black Olives – sliced
Lettuce – shredded
Onions, finely chopped
Over medium heat, place black beans, spinach, taco seasoning and carrot puree into a non-stick skillet and bring to a simmer. Continue to simmer for about 10 minutes. To serve: Assemble the burritos with desired toppings. Enjoy!