Spinach and black bean burrito bowl
For the spinach
1 tablespoon olive oil
1 small yellow onion, quartered and thinly sliced
3/4 teaspoon salt, plus a pinch
4 cloves garlic, minced
1 medium tomato, chopped
1 1/2 teaspoons ground cumin
1/2 cup dry white wine
8 oz baby spinach ~ about 6 cups
2 (15 oz) cans of black beans, rinsed and drained ~ 3 cups
4 cups cooked brown rice or quinoa
Chopped fresh cilantro
Prepare a large heavy bottomed pan over medium high heat and add the oil. Saute the onion in the oil with a pinch of salt for 5 minutes, until translucent. Add the garlic and saute until fragrant, about 30 seconds.
Add the tomato, cumin and remaining 3/4 teaspoon salt and saute for 1 minute, so that the tomatoes release some of their moisture.
Add the white wine and turn up the heat to bring to a boil for minute or so. Lower the heat and add the spinach in batches, tossing to get it to cook down. Add the black beans and heat through, about 2 minutes.
Taste for seasoning and serve over rice, topped with guacamole and cilantro.