Red Bean And Spinach Burritos

• 8 flour tortillas
• 1 onion, finely chopped
• 2 tablespoons olive oil
• 3 cups cooked rice
• 1 15-ounce can pinto beans
• 1/2 teaspoon kosher salt
• 3 tablespoons fresh cilantro, chopped
• 8 ounces Monterey Jack, shredded
• 6 ounces prewashed baby spinach
• Salsa (optional)
• Sour Cream (optional)

1. Wrap tortillas in aluminum foil and heat in a 350u0b0 F oven for 15 minutes. Meanwhile, saute 1 onion in olive oil over medium heat until softened, about 3
2. minutes. Add rice, pinto beans, and 1 salt and cook for 2 minutes. Stir in
3. cilantro. Divide the rice-and-bean mixture among the 8 warm tortillas. Top each with some cheese and spinach and roll. Serve with salsa or sour cream, if desired.

flour tortillas, onion, olive oil, rice, pinto beans, kosher salt, fresh cilantro, monterey, baby spinach, salsa, sour cream

Taken from www.myrecipes.com/recipe/red-bean-spinach-burritos (may not work)