Monday, March 27, 2017

Garden Spinach Herb Burrito

1 (15-oz.) can Black beans drained and rinsed
1 (15 -oz.) Fat free can mashed beans
1 (13-oz.) Garbanzo beans cleaned and rinsed
1 large boiled or baked skinless chicken breast chopped into bite size
10 oz. fresh spinach
1/4 cup chopped fresh cilantro
1 c. regular corn or southwestern Corn canned or frozen
4 to 6  spinach tortillas
1 Green bell pepper
1 (4.5-ounce) canned chopped tomatoes with green chiles
1 Onion chopped
1 tsp. black pepper
1 tbsp. Knorr pollo
1/2 tsp. Cumin
1/2 tsp. Garlic
1 1/2 cups fat free cheese

 In a pot placed on stove on medium to high heat add 1 tbsp. oil, onions, and bell pepper and sauté till the onion is translucent, once the onion and bell pepper is cooked add the rest of the ingredients except refried beans mix well and cook for about 5 to 10 minutes the last 2 minutes add spinach cook and turn off

Once mixture it's done warm up tortillas then place tortilla on a flat surface, on the tortillas just below center of each tortilla, spread the refried beans, sprinkle with cheese, and cooked mixture, fold sides of tortilla over the filling then turn and overlapping one side and roll up to resemble a burrito.

Once all burritos are rolled up place back on the hot grill rotating until all sides have toasted.


A little taste of South Texas Comfort Food from yours truly

♡Mama in The Kitchen♡

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