Spinach & Bean Burrito Wrap Recipe

Ingredients

• 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

Instructions

1. 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.
2. 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.
3. 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.

Source : https://skinnyms.com/spinach-bean-burrito-wrap/

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