Spinach and Bean Burrito Wrap

If you’re craving a meatless meal that tastes great and fills you up, try this easy Spinach & Bean Burrito Wrap!

I’m really enjoying all of my healthy leftovers! I made these Spinach and Bean Burrito Wraps the day after I made my Healthy Loaded Sweet Potato, and since my kids are picky stinkers, I fixed them separate dinners, and have kept all the leftovers for lunches for myself. My husband has been kind enough to not take my leftovers to work for his lunch (even though he’s really liked both of these meals) just so I can have something warm, delicious, and healthy to eat for lunch all week long while I’m doing my health challenge. It’s been a real lifesaver!

The thing I love about this meal is that sometimes when I’m going through a health kick, I can get sick of chicken and turkey, so it’s nice to have a meatless option that is still filled with protein to keep you full, and this meal is a great one. All you have to do with this recipe is heat the beans and wilt the spinach with the beans and a little salt. Then I used brown minute rice and added some salsa to give it some flavor. Throw the spinach/bean mixture on a whole wheat tortilla, add the salsa rice, a little cheese, lettuce, salsa, and greek yogurt, and voila! You are ready to eat! Bon appétit!

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I used Maya’s 70 calorie whole wheat tortillas, so I could eat two bean burrito wraps, but I’ve also eaten it with one tortilla on a plate with the salsa rice and bean & spinach mixture, then piled it high with chopped romaine and topped it with a little cheese, greek yogurt, and salsa. It’s almost like having Costa Vida/Cafe Rio! {Almost.} I’m surprised with how well I’m doing with my health challenge and I’m really exited to see how the end of 6 weeks turns out for me! Almost done with week 2 and I’m feeling great!

5 from 2 ratings

Spinach and Bean Burrito Wrap

Created by Amber Brady

If you’re craving a meatless meal that tastes great and fills you up, try this easy Spinach & Bean Burrito Wrap!

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YieldsYields6 servings

Ingredients

• ▢ 6 cups spinach, loosely packed
• ▢ 15 oz can low sodium black beans, drained and rinsed
• ▢ salt, to taste
• ▢ 1 ½ cups cooked brown rice, (I used Minute brown rice)
• ▢ Whole Wheat Tortillas
• ▢ Colby & Monterey Jack Shredded Cheese
• ▢ Medium Red Salsa, (½ cup, plus more for serving)
• ▢ Plain Non-Fat Greek Yogurt
• ▢ Chopped Romaine Lettuce

Instructions

 

• Roughly chop the spinach on a cutting board with a knife. Set aside.
• In a large skillet, heat the beans until hot. Add the chopped spinach and a little salt for seasoning. Cook until the spinach wilts, about 3 minutes. Keep warm.
• Meanwhile, cook the Minute rice according to the package directions. (Approximately ¾ to 1 cup dry brown rice with equal parts water. I cook mine in the microwave for 7 to 8 minutes or until the water is absorbed and the rice is soft.) Add ½ cup of salsa, and heat through until rice absorbs most of it.
• To serve, place ⅙ of the spinach & bean mixture and salsa rice on a whole wheat tortilla, top with 1 to 2 Tbsp EACH of the shredded cheese, salsa, and Greek yogurt. Finish with some chopped romaine lettuce. Wrap it up and enjoy!

Notes

*Recipe lightly altered from Skinny Ms.

Nutrition Info.

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.

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