Spinach & Bean Burrito Wrap Recipe

6 cups baby spinach, loosely packed
6 tablespoons Greek yogurt, fats-free
Kosher or sea salt to taste
6 (eight" whole grain) wraps or tortillas
1 (15 ounce) can black beans, rinsed and tired
1 half of cups cooked brown rice or Mexican Rice, (recipe for Mexican Rice recipe)
half of cup chopped romaine coronary heart lettuce
half cup grated cheddar cheese, reduced-fats
half of cup salsa (recipe), optionally available Pico de Gallo

To warm tortillas, preheat oven to three hundred degrees. Stack tortillas, wrap in foil, area on a cookie sheet and heat 15 minutes while getting ready ingredients.
Place spinach in a meals processor and pulse until finely chopped, or use a knife to dice leaves. In a huge skillet turn to medium-warmth, add black beans and spinach. Heat till spinach is wilted, about 3 mins.
Evenly distribute spinach and bean aggregate inside the middle of the wraps (leaving about 2" on one end for folding), add 1/four cup rice to each wrap, add lettuce, cheese, salsa and Greek yogurt calmly over wraps. Fold wraps over and underneath at the ends.