Black Bean and Veggie Burritos

Ingredients

• 1 tablespoon vegetable oil
• 1 cup chopped onion
• 2 garlic cloves, chopped
• 1 cup frozen corn, thawed
• 1 carrot, diced
• 1/4 cup water
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1/2 cup enchilada sauce (mild or medium)
• 2 scallions, sliced
• 2 cups cooked black beans, drained and rinsed
• 1/2 teaspoon kosher salt
• 1/2 cup shredded low-fat monterey jack pepper cheese
• 6 large flour tortillas

Directions

1. 1

   Heat oil in a large nonstick skillet.

2. 2

   Saute the onions and garlic over moderate heat for about 5 minutes, keep covered between stirrings.

3. 3

   Add corn, carrots, and water.

4. 4

   Cover and cook for another 5 minutes, until carrots are soft.

5. 5

   Squeeze excess water out of spinach, then place in pan.

6. 6

   Add enchilada sauce, scallins, beans, and salt.

7. 7

   Heat until all ingredients are hot, then stir in cheese.

8. 8

   Warm tortillas.

9. 9

   Place 1/6 of filling in each tortilla, roll, and serve.