Serves: 6
Total Calories: 233

2 tablespoons olive oil
1 cup diced onion (about 1 small onion)
2 large cloves garlic
2 teaspoons cumin
1 teaspoon chili powder
1/2 teaspoon oregano
4 cups tightly packed chopped spinach (baby or regular)
2 (15-ounce) cans black beans not drained (about 3 cups)
juice of 1 lime
1/4 teaspoon salt
1/4 cup water
6-8 large brown rice tortillas
1/4 cup chopped cilantro
2 ripe avocados mashed
salsa

Sauté onion and garlic in olive oil over medium heat until soft, without burning garlic. Add spices. Cook a minute or two. Add spinach. Cook until wilted. Add beans, lime juice, salt, and water. Mash about half the beans with a potato masher or fork. Bring to a boil, then reduce heat to low and cook at a slow simmer for about 20–25 minutes, stirring frequently. To assemble burritos, heat a skillet over high heat. Place the tortilla in the pan and turn after about 30 seconds. Heat 30 seconds more on the other side. You just want to warm the tortilla, not toast it. You can also warm them in a 375-degree oven for a minute or so. Next, place the warm tortilla on a plate. Spread about 1 Tbsp. mashed avocado in the center of the tortilla. Top with about 4 Tbsp. beans. Put about 1 Tbsp. salsa on top of beans and then sprinkle with chopped cilantro. Fold tortilla in on both sides. Then fold up the bottom. Lastly, fold down the top, and press lightly. The steam from the hot filling will seal the tortilla. You will have some leftover beans for later. Eat with a salad, and extra salsa if you wish. You may also serve brown rice alongside.

Variation
For Soft Tacos: use 12 corn tortillas. Heat the same way you would heat the brown rice tortillas. Use the same proportions as above, except cut the beans to 2 Tbsp. per taco. Fold in half and eat the same way you eat a hard taco.

Tip
Try making these with Food for Life Brown Rice Tortillas.

Nutritional Facts:

Serves: 6
Total Calories: 233
Calories from Fat: 57

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
Raf's Cuban Rice and Beans
Polenta Pie
Polenta with Mushrooms
Moroccan Vegetable Tagine
Sunflower Lentil Loaf
Thai Yellow Curry with Eggplant and Sweet Potato
Falafel
Four Bean Stew
Millet Marranca
Ratatouille
Stuffed Cabbage
Black Bean and Spinach Burritos