WW SPINACH, RICE, AND BLACK BEAN BURRITOS

WW SPINACH, RICE, AND BLACK BEAN BURRITOS image

Yield 8

Number Of Ingredients 14

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2 cups water
1 cup long-grain white rice
1/2 teaspoon olive oil
1 onion, chopped
1 garlic clove, minced
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 cups spinach, cleaned and coarsely chopped
3/4 cup tomato sauce
1/2 cup canned black beans, rinsed and drained
4 (10-inch) fat-free flour tortillas
1/4 cup nonfat sour cream
1/4 cup chopped fresh cilantro
1/4 cup sliced pitted ripe olives

Steps:

1) Bring the water to a boil in a medium saucepan. Add the rice and simmer, covered, over low heat, until the liquid is absorbed and the rice is tender, about 20 minutes. Remove from the heat and set aside. 2) Meanwhile, heat a large nonstick skillet over medium heat. Swirl in the oil, then add the onion, garlic, cumin, and salt. Cook, stirring occasionally, until the onion softens, about 8 minutes. Stir in the spinach, tomato sauce, and beans; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the spinach begins to wilt, about 3 minutes. Stir in the rice and heat through. 3) Stack the tortillas on a microwaveproof plate. Cover with plastic wrap and microwave on High 1 minute. Spoon the rice and bean mixture (about 1 cup) onto each warm tortilla. Top with the sour cream, cilantro, and olives. Fold the sides over and roll up to enclose the filling. Cut each burrito in half.