Black Bean and Veggie Burritos

• 1 tablespoon vegetable oil
• 1 cup chopped onion
• 2 garlic cloves, chopped
• 1 cup frozen corn, thawed
• 1 carrot, diced
• 14 cup water
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 12 cup enchilada sauce (mild or medium)
• 2 scallions, sliced
• 2 cups cooked black beans, drained and rinsed
• 12 teaspoon kosher salt
• 12 cup shredded low-fat monterey jack pepper cheese
• 6 large flour tortillas

1. Heat oil in a large nonstick skillet.
2. Saute the onions and garlic over moderate heat for about 5 minutes, keep covered between stirrings.
3. Add corn, carrots, and water.
4. Cover and cook for another 5 minutes, until carrots are soft.
5. Squeeze excess water out of spinach, then place in pan.
6. Add enchilada sauce, scallins, beans, and salt.
7. Heat until all ingredients are hot, then stir in cheese.
8. Warm tortillas.
9. Place 1/6 of filling in each tortilla, roll, and serve.

vegetable oil, onion, garlic, frozen corn, carrot, water, enchilada sauce, scallions, black beans, kosher salt, pepper cheese, flour tortillas

Taken from www.food.com/recipe/black-bean-and-veggie-burritos-292677 (may not work)